Established plants should be pruned in early spring (that’s March for
my part of the country) and again in midsummer or after the plant
finishes blooming. Do this by taking about one-third of the branch
tips each time. This encourages bushiness and a heavier
harvest.
Sage
plants tend to lose leaves on the lower parts of its branches.
Regular pruning will prevent long, leggy branches with a few leaves at the
end of the stem. Do not over-water; sage is very drought-tolerant.
Keep the soil evenly moist; a protection of leaf mulch year-round does the
job very well. Be sure your soil drains well; sage is easily killed
by over-watering or soggy soil. Insects and disease are not usually
a problem with sage but hot, humid weather will take its toll on all gray
wooly varieties.
As a
companion plant in the garden, sage will improve the flavor of cabbages
and repel the cabbage butterfly when grown nearby. Grow it with
carrots, strawberries, tomatoes and marjoram but sage and onion dislike
each other so keep them apart. Rosemary and sage are good companions
in the herb garden having a stimulating effect on each other.
|
GROWING TIPS
Sage is a hardy perennial sub-shrub with woody, wiry stems that are
square and covered with down. Flowers grow in whorls of four
to eight at axils; pink, purple, blue or white; tubular, ½ - 3/4 in.
Long; two-lipped; upper lip straight or arches; ring of hairs
inside; purplish, bell-shaped calyx. Leaves are opposite on
stem and grow to 2 in. long; pebbly and pucker-veined, as if
made of wrinkled seersucker; grayish green, softly hairy or velvety;
round-toothed margins; long stalked. The soil should be
slightly alkaline, with little moisture needed once the plants are
established. Sage is hardy from zone 4 through zone 8.
Grow in full sun. |
Salvia officinalis
stays gray-green until mid-December in mild winters and starts to revive
in March. Hold off the first pruning until you can see evidence of
new growth. When it is in full flower, a deep soaking will intensify
the color of the blooms. Cut back the stems after the plant has
finished blooming.
Sage
leaves are at their highest fragrance and flavor just before flowering in
early summer. Sage branches can be gathered into bunches and hung
upside-down to dry in a place out of direct sun where there is good air
circulation. I prefer to strip the leaves and spread them on shallow
trays to dry. If the humidity is high, as it is much of my summer, I
place the tray in the oven with the temperature on its lowest setting,
removing when the leaves are crispy dry. Sage can be frozen for
convenience in adding to simmering pots. Chop fresh sage very
finely, fill ice cube trays then cover with water and freeze. When
needed, just pop out a cube to add to any slow cooking stew or
soup.
Besides traditional turkey stuffing and sausage seasoning, sage is a handy
ingredient in the kitchen. Use it to flavor cheese, egg dishes,
cooked vegetables and fish. Because sage is considered a dominant
herb, it is best not to mix it with other strongly-flavored herbs such as
rosemary, basil, thyme, oregano and tarragon. Drink sage as a
healthy and/or refreshing tea, make it into wine, use it in cheese spreads
and herb butters. Even the young leaves make a tasty addition to the
salad bowl or placed between slices of bread...a delicious
sandwich.
So,
whether you want to use sage in the kitchen, in the medicine cabinet, or
to beautify and freshen your home, be sure to keep a variety of sages
growing in your garden. They will add enjoyment to your life.
