Sage
INTRODUCTION
Salvia officinalis. Sage is a popular herb grown in gardens. It is a small evergreen shrub that produces lovely stalks of purple flowers. Other sage varieties can have white or pink flowers and can grow very large. Not well known is that Chia (the seeds of the Chia are a superfood) are also a member of the Sage family. Refer to the attachment for information about Chia.
Every plant is an adventure. Beginning with all the sage varieties that can be grown for decoration and food. Once you decide which Sage suits you, learn how to grow sage, how to care for your plant through the seasons, how to handle various problems, then finally being able to use your sage for so many amazing foods and projects.
Salvia officinalis. Sage is a popular herb grown in gardens. It is a small evergreen shrub that produces lovely stalks of purple flowers. Other sage varieties can have white or pink flowers and can grow very large. Not well known is that Chia (the seeds of the Chia are a superfood) are also a member of the Sage family. Refer to the attachment for information about Chia.
Every plant is an adventure. Beginning with all the sage varieties that can be grown for decoration and food. Once you decide which Sage suits you, learn how to grow sage, how to care for your plant through the seasons, how to handle various problems, then finally being able to use your sage for so many amazing foods and projects.
SAGE VARIETIES - WHICH SAGE SHOULD YOU GET?
Common Garden Sage (S. officinalis)
Salvia officinalis' Tricolor' (Tricolor Sage), Salvia officinalis' Icterina' (Golden Sage), Salvia officinalis ‘Purpurascens’ (Purple Sage)
This is the type of sage that is commonly grown for culinary uses. Its leaves can be used fresh or dried in cooking or brewed to make tea. This is a perennial dwarf shrub that is evergreen in most climates. It grows to form clumps that grow as wide as they are tall. It produces gray-green foliage that is deeply aromatic and lavender blooms on flower spikes. This plant grows best in full sun though it will tolerate some dappled shade. It is drought-tolerant but will perform best in a light, moist soil. These plants tend to become very woody after four years and will be unable to produce aromatic leaves. You will need to replace the plant at this stage if you want to use the leaves and flowers as herbs.
Salvia officinalis' Tricolor' (Tricolor Sage), Salvia officinalis' Icterina' (Golden Sage), Salvia officinalis ‘Purpurascens’ (Purple Sage)
This is the type of sage that is commonly grown for culinary uses. Its leaves can be used fresh or dried in cooking or brewed to make tea. This is a perennial dwarf shrub that is evergreen in most climates. It grows to form clumps that grow as wide as they are tall. It produces gray-green foliage that is deeply aromatic and lavender blooms on flower spikes. This plant grows best in full sun though it will tolerate some dappled shade. It is drought-tolerant but will perform best in a light, moist soil. These plants tend to become very woody after four years and will be unable to produce aromatic leaves. You will need to replace the plant at this stage if you want to use the leaves and flowers as herbs.
WHITE SAGE or BEE SAGE (S. apiana)
A Calafornian evergreen perennial native with grey-white leaves and pale lavender flowers which can both be used for cooking. Also known as Sacred Sage because it was used by Native Americans for cleansing and purification (Incense Sticks, also called Smudge Sticks). The tea is good to treat congestion and colds.
A Calafornian evergreen perennial native with grey-white leaves and pale lavender flowers which can both be used for cooking. Also known as Sacred Sage because it was used by Native Americans for cleansing and purification (Incense Sticks, also called Smudge Sticks). The tea is good to treat congestion and colds.
FRUIT-SCENTED or PEACH SAGE (S. dorisiana)
It comes from Central America (Honduras) and has large, fragrant, soft-green leaves and magenta-pink flowers that bloom in winter. Both of which can be eaten. The leaves have a fruity scent when brushed. The flowers reach up to 5 cm in length, with a lime-green calyx about the same length. The entire plant is covered in hairs whose glands release a pineapple-grapefruit scent. Salvia dorisiana is a heavily branched, shrubby, perennial plant growing up to 1 metre tall. Used to make tea or flavouring but is valued for aromatic foliage.
It comes from Central America (Honduras) and has large, fragrant, soft-green leaves and magenta-pink flowers that bloom in winter. Both of which can be eaten. The leaves have a fruity scent when brushed. The flowers reach up to 5 cm in length, with a lime-green calyx about the same length. The entire plant is covered in hairs whose glands release a pineapple-grapefruit scent. Salvia dorisiana is a heavily branched, shrubby, perennial plant growing up to 1 metre tall. Used to make tea or flavouring but is valued for aromatic foliage.
SOUTH AFRICAN SAND SAGE (S. lanceolata)
Large dusky-rusty-rose heads of flowers show beautifully against dove-grey, velvety foliage. It is native to sand dunes in South Africa so it is suited to seaside gardens, sites with poor, rocky, sandy or gravel soils. Sand Sage makes a dense, much branched little shrub to approximately 1m and makes a lovely feature pot too. It revels in hot and dry positions; shrugs of windy sites and basks in hot sun. It can cope with part shade, as long as it is dry and well drained; but woe betide you if it becomes waterlogged.
The leaves of this tough South Africa sage have a lemon-pepper flavour and are used to flavour fish.
Large dusky-rusty-rose heads of flowers show beautifully against dove-grey, velvety foliage. It is native to sand dunes in South Africa so it is suited to seaside gardens, sites with poor, rocky, sandy or gravel soils. Sand Sage makes a dense, much branched little shrub to approximately 1m and makes a lovely feature pot too. It revels in hot and dry positions; shrugs of windy sites and basks in hot sun. It can cope with part shade, as long as it is dry and well drained; but woe betide you if it becomes waterlogged.
The leaves of this tough South Africa sage have a lemon-pepper flavour and are used to flavour fish.
GRAPEFRUIT SAGE (S. gesneriiflora)
Bright red flowers are full of nectar with a beautiful sweet flavour, so can be eaten straight from the plant. Perennial native to the mountain regions of Mexico. It is one of largest Salvia and has been known to grow to 7m tall in the wild. The leaves are slightly hairy and strongly aromatic.
It flowers in late winter early spring. Prune back in summer to about 20cm from the ground. It grows fast and should reach about 2 meters before it flowers again in late winter. You might choose to plant chinese silver grass at the base to fill the area when the sage has been pruned back. The grass also offers a good contrast when the sage is in flower.
Bright red flowers are full of nectar with a beautiful sweet flavour, so can be eaten straight from the plant. Perennial native to the mountain regions of Mexico. It is one of largest Salvia and has been known to grow to 7m tall in the wild. The leaves are slightly hairy and strongly aromatic.
It flowers in late winter early spring. Prune back in summer to about 20cm from the ground. It grows fast and should reach about 2 meters before it flowers again in late winter. You might choose to plant chinese silver grass at the base to fill the area when the sage has been pruned back. The grass also offers a good contrast when the sage is in flower.
PINEAPPLE SAGE (S. elegans)
Evergreen shrub with bright green pointed leaves that have a delicious pineapple-like scent. Scarlet flower racemes appear in summer and autumn. Perennial. 100cm. Harvesting: Harvest young leaves and flowers at any time. Best used fresh. Prune by about a third after flowering in autumn to keep a bushy shape. At the beginning of spring once new shoots appear from the base, prune again quite hard to remove woody growth. Delicious in pork dishes. The red flowers are edible and children often enjoy sipping on the nectar. Scatter the flowers over salads, fruit salads and desserts. Attracts nectar-loving birds, butterflies, and hoverflies to the garden.
Evergreen shrub with bright green pointed leaves that have a delicious pineapple-like scent. Scarlet flower racemes appear in summer and autumn. Perennial. 100cm. Harvesting: Harvest young leaves and flowers at any time. Best used fresh. Prune by about a third after flowering in autumn to keep a bushy shape. At the beginning of spring once new shoots appear from the base, prune again quite hard to remove woody growth. Delicious in pork dishes. The red flowers are edible and children often enjoy sipping on the nectar. Scatter the flowers over salads, fruit salads and desserts. Attracts nectar-loving birds, butterflies, and hoverflies to the garden.
GREEK SAGE ( S. fruticosa)
Leaves are used in the same way as common sage and made into tea in Cyprus.
Leaves are used in the same way as common sage and made into tea in Cyprus.
GRAPE-SCENTED SAGE (S. melissodora)
Both leaves and seeds of grape-scented sage have been used medicinally by the Mexican Tarahumara Indians and the grape-flavoured flowers are edible.
Both leaves and seeds of grape-scented sage have been used medicinally by the Mexican Tarahumara Indians and the grape-flavoured flowers are edible.
MYRTLE OF THE MOUNTAINS (S. microphylla)
Also known as blackcurrant sage in its native Mexico; It is drunk as a refreshing tea with a blackcurrant flavour.
Also known as blackcurrant sage in its native Mexico; It is drunk as a refreshing tea with a blackcurrant flavour.
EDIBLE SAGE VARIETIES
CHIA SAGE (S. columbariae)
Yes, Chia is from the Sage Family! A Californian native, this annual sage forms small clumps of grey-green leaves with amethyst-blue flowers.
The seeds of this sage are highly nutritious. It was sown as a crop by Indigenous Americans and formed an important component of their diet. The seeds also have thirst-quenching properties and are eaten by birds and small mammals. Use the leaves as a spice, much as you would garden sage. Perfect for flavoring soups, dicing and adding to sautéed dishes, pastas, or flavorizing flesh. Leaves can also be used for tea. Tribal culinary uses include eating stems and leaves, making gruel and flour from seeds, and using the seeds to create a refreshing drink.
Yes, Chia is from the Sage Family! A Californian native, this annual sage forms small clumps of grey-green leaves with amethyst-blue flowers.
The seeds of this sage are highly nutritious. It was sown as a crop by Indigenous Americans and formed an important component of their diet. The seeds also have thirst-quenching properties and are eaten by birds and small mammals. Use the leaves as a spice, much as you would garden sage. Perfect for flavoring soups, dicing and adding to sautéed dishes, pastas, or flavorizing flesh. Leaves can also be used for tea. Tribal culinary uses include eating stems and leaves, making gruel and flour from seeds, and using the seeds to create a refreshing drink.
MEXICAN CHIA (S. hispanica)
Grows to 1m with purple flowers. It is an annual and its seeds are used in ways similar to S. columbariae. It has been cultivated for more than 5000 years and was originally grown by the Aztecs. It is now being grown as a commercial crop in North Western Australia.
Grows to 1m with purple flowers. It is an annual and its seeds are used in ways similar to S. columbariae. It has been cultivated for more than 5000 years and was originally grown by the Aztecs. It is now being grown as a commercial crop in North Western Australia.
Read our blog post "Chia Sage"
DONATIONS PLEASE!
If you manage to get any plants or seeds for the lesser known varieties, please donate some to the Mandurah Community Gardens so we can share the wonderful colours, smells and tastes of your Sage plant.
HOW TO GROW SAGE
Sage thrives in well-drained sandy, loamy soil with a PH between 6.0 and 7.0. If water sits around the roots it could develop root rot. Medium to full sun. Leaves will turn brown if over-watered or under-watered. If over-watered the plant will try and push the water out through its leaves, which can damage the leaves.
Prepare the soil with plenty of organic matter, including in the planting hole. Add 2-3 inches of mulch, compost or wood chips around the roots.
Don’t over fertilise if you are wanting intense flavour. Apply a general granular feed at the start of spring. Then use organic fertiliser like compost or very weak liquid fertilizer.
Some varieties can grow as tall as 90cm, most grow to about 60cm. Allow 60cmx 60cm (24in x 24in) space for the plant to grow. Sage is a perennial in most climates so the leaves can be harvested all year. However, do not over prune before winter. Pruning at the end of winter will promote new growth and the sage plant should become bushier. Divide the plant every 2-3 years to maintain vigour. The flavour will become woody after about 4-5 years and should be replaced.
Sage flowers in late spring. For best flavour prune away the flower stems before they bloom. Alternatively, promote the growth of the edible flowers by deadheading the spent flowers. You will get 3-4 times more flowers.
Prepare the soil with plenty of organic matter, including in the planting hole. Add 2-3 inches of mulch, compost or wood chips around the roots.
Don’t over fertilise if you are wanting intense flavour. Apply a general granular feed at the start of spring. Then use organic fertiliser like compost or very weak liquid fertilizer.
Some varieties can grow as tall as 90cm, most grow to about 60cm. Allow 60cmx 60cm (24in x 24in) space for the plant to grow. Sage is a perennial in most climates so the leaves can be harvested all year. However, do not over prune before winter. Pruning at the end of winter will promote new growth and the sage plant should become bushier. Divide the plant every 2-3 years to maintain vigour. The flavour will become woody after about 4-5 years and should be replaced.
Sage flowers in late spring. For best flavour prune away the flower stems before they bloom. Alternatively, promote the growth of the edible flowers by deadheading the spent flowers. You will get 3-4 times more flowers.
- Choose a sunny position. Variegated varieties will develop better colour contrasts in full sun. Sage grows well in pots (A 30cm pot should be fine).
- Not many plants enjoy sitting in a puddle of water, least of all the desert loving Sage plants. The best soil for sage is approximately 40% sand and 60% compost. The compost will provide nutrients and help retain water long enough for the plants to use. The sand will ensure that the excess water drains away. The PH should be between 6 and 7. Test kits are available from Bunnings, or get your soil tested at the Mandurah Community Garden on Saturday mornings.
- Sage is a Perennial that can grow up to 90 cm (some varieties can grow much bigger).
- Only Fertilize with a weak organic fertilizer at the end of winter. (AUGUST) Too much fertilizer will cause the sage to lose some of it’s intense flavour.
- Prune heavily (cut about ⅓ off, leaving ⅔ ) in Autumn. (APRIL) and again in AUGUST to remove woody growth.
- Divide the plant in AUGUST if you can see it is outgrowing its pot.
- Replace the sage every 4 or 5 years or when it starts losing it’s flavour. If you grow it for decoration it can be grown for many years.
- Allow the sage to go to seed so that seeds can be collected. Harvest seeds: Collecting sage seeds is surprisingly simple! The seeds grow in bell-shaped flowers along the sage stem. They are fairly large and can be easily seen in the plant. Once the seeds turn dark and flowers begin to turn brown, cut the flower stalk and place upside down in a paper bag.
- Shrubby herbs, like rosemary, thyme, lavender, sage, marjoram and oregano, are all suitable for taking cuttings. Easier to take softwood cuttings in the spring, when the bushes are bursting with new energy and fresh growth.
- Best time to harvest stems for making Smudge Sticks is during winter.
- Best time to harvest leaves for drying (to make seasoning) is during the growing season..
COMMON PROBLEMS – Root rot from lack of drainage or over watering. Sage dying because the plant is root bound from lack of space. Plant is getting too old. Caterpillars (pick them off before they do too much damage).
Mealybugs and Powdery Mildew can look the same.
To Avoid Powdery Mildew: avoid low temperature, high-humidity environments. Do not crowd plants. Do not grow susceptible plants where there is less than 5 hrs sun per day (too much shade). Dispose of infected leaves and stems. Water the soil, not the plants. Buy mildew-resistant varieties.
To Kill Mealybugs: Mix rubbing alcohol water ratio 1:1. Spray the entire plant (not just the infected area), wait 5 minutes then hose the plant down to wash away the alcohol. This should kill the mealybugs instantly.
Mealybugs and Powdery Mildew can look the same.
To Avoid Powdery Mildew: avoid low temperature, high-humidity environments. Do not crowd plants. Do not grow susceptible plants where there is less than 5 hrs sun per day (too much shade). Dispose of infected leaves and stems. Water the soil, not the plants. Buy mildew-resistant varieties.
To Kill Mealybugs: Mix rubbing alcohol water ratio 1:1. Spray the entire plant (not just the infected area), wait 5 minutes then hose the plant down to wash away the alcohol. This should kill the mealybugs instantly.
USES FOR SAGE
Seasoning - Use a blender or coffee grinder to turn dried sage into a fine powder. Use as garnish for soups, use in stuffing, mix with mince.
Sage Butter - mix chopped leaves with butter to make a butter sauce for pasta.
Sage Salt - Use a blender or coffee grinder to turn dried sage into a fine powder then mix with Sea Salt
Sage Vinegar or Olive Oil - Add fresh or dried sage to vinegar or Olive Oil.
Sage Honey - Use a blender or coffee grinder to turn dried sage into a fine powder then mix with honey.
Smudge Sticks - see below for instructions.
Tea - Steep dried or fresh sage in hot water.
Apples and Sage go together - add some sage to your apple sauce for pork dishes or make Apple and Sage Jelly. Add some sage to sauteed apples.
Health Benefits - full of antioxidants and will decrease your risk of type-2 diabetes.
Sage Butter - mix chopped leaves with butter to make a butter sauce for pasta.
Sage Salt - Use a blender or coffee grinder to turn dried sage into a fine powder then mix with Sea Salt
Sage Vinegar or Olive Oil - Add fresh or dried sage to vinegar or Olive Oil.
Sage Honey - Use a blender or coffee grinder to turn dried sage into a fine powder then mix with honey.
Smudge Sticks - see below for instructions.
Tea - Steep dried or fresh sage in hot water.
Apples and Sage go together - add some sage to your apple sauce for pork dishes or make Apple and Sage Jelly. Add some sage to sauteed apples.
Health Benefits - full of antioxidants and will decrease your risk of type-2 diabetes.
HOW TO DRY SAGE
After washing, place sage on a tray with paper towels. Place the tray in a dry area away from direct sunlight. It takes about 2-3 weeks to dry. Check for mould. You can dry Sage Flowers the same way as the leaves or you can use the Hang Dry method as shown. The dried flowers can be used for tea, added to salads or used as a garnish.
STORAGE
Once the leaves are dry, store them in a jar.
To store fresh leaves simply wrap the sage leaves in paper towels and put them in a plastic bag in the refrigerator. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks.
To store fresh leaves simply wrap the sage leaves in paper towels and put them in a plastic bag in the refrigerator. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks.
HOW TO MAKE SMUDGE STICKS
Smudging uses handheld bundles of dried herbs and flowers, which are then bound in twine and burned. The smoke is said to purify the air and invite good energy into the home. Carry the burning Smudge Stick into every room of the house to spread the smoke. This should be done at the start of each season and before any special celebrations such as Birthday Parties or Christmas.
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Sage is considered the most prized and sacred herbs to instill peace and tranquility. (Especially White Sage)
You can also add other Herbs and Flowers such as….
Rosemary – Great for promoting mental acuity and purification.
Eucalyptus – Gives any room a relaxing, spa-like feel.
Rose – Usually burned in love, luck, grief, and healing rituals.
Lavender – Cultivates peace of mind and restfulness.
METHOD
You can also add other Herbs and Flowers such as….
Rosemary – Great for promoting mental acuity and purification.
Eucalyptus – Gives any room a relaxing, spa-like feel.
Rose – Usually burned in love, luck, grief, and healing rituals.
Lavender – Cultivates peace of mind and restfulness.
METHOD
- Gather a handful of dried herbs and flowers of your choice.
- Make sure the herbs and flowers are completely dry.
- Use twine to tie the bundle together as tightly as possible.