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SAGE
(salvia officinalis) Hardy Perennial
 Sage has been
praised throughout history and on many continents for its powers of longevity.
The name salvia, from the Latin salve, means to be in good health, to cure or to
save. To the Romans it was a sacred herb gathered with ceremony.
Sage can be used in a number of ways : culinary, medicinal, garden design and
dried arrangements. It can be grown from seed or purchased plants. Whichever you
do, consider the intended use to help decide quantity. Two plants of garden sage
will probably supply all of your culinary needs but you may want larger
quantities of purple and/or tri-color sage to use in borders. Use new seed each
year as sage quickly loses its viability. Sow seeds directly in the ground or
start 6-8 weeks before the last frost. Pressed seeds in moist soil will
germinate in 4-12 days at 70-85 degrees. Plant seedlings outdoors after the last
frost in well drained, rich soil in full sun. Space seedlings 18-24 inches
apart. Cut back mature plants to growing points to encourage fresh growth. It is
a short -lived perennial. Harvest leaves before the flowers open. The sage
leaves dry very well by hanging in small bunches. Once dry, store away from
light.
Culinary uses- In many parts of Canada sage replaces our traditional uses of
summer savory in New Brunswick. It is mixed with onion for poultry stuffing as
well as with rich fatty foods like pork, duck and sausage. It is valuable as an
aid to digesting these fat foods which may be one of its major health benefits.
We use whole dried or fresh leaves on a roast pork as well as in a dried end of
the season herb mix on any kind of roast. The blossoms are an attractive
addition to salads so you may want to let one of your plants go to bloom.
Dried Arrangements- Dried leaves retain their shape very well and small
bunches are great in herbal wreaths and swags. The purple sage has a deep color
that mixes well with many others, providing a background richness to any wreath.
Garden Design- Sage is design plant whose virtues are often overlooked. The
purple sage, in particular, has large leaves that fill in a border for the whole
growing season. Its color is magnificent !! Variations in effect can be achieved
by co-coordinating groupings of purple or tri-colour sage with other herbs or
flowers.
Medicinal Uses- There are many ancient sayings about sage. A Latin proverb
translates " how can a man die when sage grows in his garden"? Early
herbalists believed sage calmed the nerves, alleviated nervous headaches and
soothed sore throats. It should be avoided by pregnant and lactating women. Sage
tea is still recommended for sore throats. Cover one teaspoon dried or fresh
chopped leaves with one cup of boiling water. Steep 10 minutes. Strain and
sweeten with honey.
Grilled Mustard- Sage Pork and Zucchini
2 boneless pork loin chops , ½ tsp. Salt, 1/4 tsp. Pepper, 1/4 cup Dijon
mustard, 2 tbsp. Honey, 1 tbsp finely chopped fresh sage, 2 tsp. Butter
,melted,1 tsp. Grated lemon rind, 4 small zucchini
Sprinkle both sides with half of the salt, and the pepper. In small bowl stir
together mustard, honey and sage. Spoon half into separate bowl: stir in butter,
lemon rind and set aside for zucchini. Brush pork with 2 tbsp of the remaining
mustard mixture. Place on greased grill over medium- high heat: cook, turning
once and brushing with mustard mixture, for 14 minutes. Transfer to plate : tent
with foil and keep warm. Meanwhile, slice zucchini length-wise into 1/4 inch
thick strips; brush with reserved butter mixture to coat. Add to grill and cook,
turning once for8 minutes or until tender crisp Serve pork chop with zucchini.
At Tansy Lane Herb Farm we use sage in our Apple Sage Jelly, No-Salt Blend,
Herb Unsalt Blend, Four Thieves Vinegar and our Italian Country Vinegar. This
winter it will be in a new Therapeutic Tea. We are at the Farmers' Market Co-op
on Barker St. on Saturdays 7am.-1:00 pm.
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