Sage

 

HISTORY:

Sage is an aromatic evergreen with grey-green, textured leaves and blue flowers in summer. The name of the genus, Salvia, is derived from the Latin salvere, to be saved, in reference to the curative properties of the plant, which was in olden times celebrated as a medicinal herb. This name was corrupted popularly to Sauja and Sauge (the French form), in Old English, 'Sawge,' which has become our present-day name of Sage.

The herb is sometimes spoken of as S. salvatrix ('Sage the Saviour'). An old tradition recommends that Rue shall be planted among the Sage, so as to keep away noxious toads from the valued and cherished plants. It was held that this plant would thrive or wither, just as the owner's business prospered or failed, and in Bucks, another tradition maintained that the wife rules when Sage grows vigorously in the garden.

PROPAGATION & CULTIVATION:  

Sage is a  perennial growing about 2-3'.  It likes a sunny area and loose soil.
Some people get discouraged saying that sage dies out after 2 or 3 years - this is natural. Sage normally renews itself by the limbs that touch the ground, or are buried in leaves, rooting and beginning new plants. The main crown of the plant will get woody and die and new plants arise from the limbs.
To keep Sage youthful, prune it back to about 6 inches high each spring and then try to encourage propagation by layering . This will ensure that you  will always have a new plant coming on.
 

HARVESTING & STORING:

Harvest any time of year by cutting springs 4-6 inches long and using fresh, or hanging to dry. For sage tea, or sage hair rinse, cut and use leaves fresh or dry.

USES:

Sage has been used in dressing by many people but it has a lot of other uses.   It helps to  preserve  cheese and meats, so has been used in sausage and other meat preparations over the years. It is also used in hair rinses, beauty products and antiperspirants. Sage is said to whiten teeth and ironically darken hair. Sage has also been used medicinally and has useful antioxidant compounds within the plant.

Sage branches can be cut and dried upside-down in a cool dark area.  Use a rubber band to bind the stems in the drying process. The rubber band will continue to hold as the stems shrink. Check the sage in a week for dryness.  When dry take leaves off the stems and put in small clean canning jars as whole as possible.  Crumble as you use them. Sage flowers can also be eaten. 

Actions: Stimulant, Antispasmodic, Antiseptic, Astringent, tonic and carminative.  Has been used in dyspepsia, but is now mostly employed as a condiment. Suppresses perspiration, reduces salivation and lactation, uterine stimulant, bile stimulant.  antioxidant.
 

Parts Used: Essential oil, leaves

Note: Avoid high dosages during pregnancy or if Epileptic.