Herb of the Month: Sage (Salvia officinalis)

We’re all familiar with the many ways sage can be used in the kitchen. What Thanksgiving dinner doesn’t include poultry seasoning, whose main ingredient is ground sage? But we’re less familiar with sage’s long history as a medicinal plant, as a nerve tonic and stimulant, digestive aid and remedy for fevers, migraines and asthma.

As an ancient herbalist once wrote, “Why should a man die if sage grows in his garden?” The Romans held sage’s healing properties in high esteem. Its generic name comes from the Latin word “salvere,” to save or cure, and from the Latin name for sage, “salvia.” Belief in sage’s curative powers persisted into the Middle Ages and continues even to this day. Sage oil is still listed in the U. S. Pharmacopoeia as an astringent and is used in herbal medicines, commercial mouthwashes and toothpastes.

As with many culinary herbs, sage is a member of the mint family and native to the Mediterranean basin. It has been a common kitchen garden plant for centuries, often used to flavor rich, fatty meats like pork and duck, soups and cheese, as well as poultry stuffings. Commercial production is centered in Yugoslavia, where leaves are harvested by mowing and raking just like hay. The United States imports over 1,000 pounds of sage leaves annually.

Sage is a tough plant, requiring only full-sun, well-drained soil and a pruning in early spring to keep it bushy. It is drought-tolerant, grows well in gravelly soil and doesn’t mind the reflected summer heat of bricks and concrete. Sage is also one of the most attractive and ornamental culinary herbs. Its mauve flowers in June are beautiful and long-lasting, a great addition to any border, garden or container. Its handsome, semi-evergreen foliage is a joy almost year-round and a fitting display at a garden entrance.

There are several varieties of sage, including one with white flowers (‘Alba’) and ‘White Dalmation,’ which is grown commercially. There are also garden sages with purple leaves (‘Purpurascens’), golden leaves (‘Aurea’), variegated leaves (‘Tricolor’ and ‘Icterina’) and one with extra-large leaves called ‘Berggarten.’ These varieties may not be as hardy as the species and benefit from mulching in winter.