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Growing and Selling
Fresh-Cut Herbs
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order it online.

Herb of the
Month
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month for a new herb, featuring: growing,
care and uses.

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Herb of the Month

Sage

Salvia officinalis
Hardy perennial
To 36 inches

Sage is the herb of the year    for 2001!

     Sage is a respected herb used since ancient times for medicinal, cosmetic, decorative and culinary purposes. Today, most people recognize it only for its use for flavoring poultry stuffing at Thanksgiving time. Most people use it dried, which is unfortunate because the flavor of fresh sage is quite superior to that of dried.
     Fresh sage has many uses and is excellent with poultry, breads, sausages, cheese and herb butters. In Italy the fresh leaves are lightly breaded and fried in oil. Try using the whole leaves on homemade pizza for a unique flavor.
     There are many varieties of sages available today. For culinary use, regular garden sage is the best. There are several varieties of broadleaf sages that also have good flavor. A few of these can only be propagated by cuttings so you would have to purchase plants. The colorful sages, such as tricolor, golden or purple do not have good sage flavor so they should not be used for culinary purposes. They do make nice additions to the herb garden, however. Some of the fruit flavored sages do offer a bit of flavor to dishes. The flowers of pineapple sage are very tasty and can be used as edible flowers. Hummingbirds love them!
     Commercial growers should choose regular garden sage or broadleaf sage for their main crop. The colorful sages do make excellent garnish material and their holding quality after harvest is a bit longer than regular sage.
     Sage is very winter hardy but it should be mulched to provide winter protection in the cold northern climates. It tends to be vulnerable to fungal diseases, including powdery mildew, so it can be a bit tricky to grow in hot, humid areas of the country.      Enjoy!

     Sage is covered in more detail in Chapter 24 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
     Click here to see a preview of the Table of Contents for Growing and Selling Fresh-Cut Herbs.
     Click here to see archived Herb of the Month pages.

The comprehensive revised edition of Growing and Selling Fresh-Cut Herbs is available from most internet booksellers, bookstores, and in libraries. It can be ordered from the publisher, Ball Publishing  Ball Bookshelf - Detail  and the distributor, Independent Publishers Group  Independent Publishers Group

E-mail your questions, tips or suggestions.
I look forward to hearing from you.

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