Sage: "The Herb of the Heart"

Sage is native to Spain and Asia Minor. There are several varieties of Sage, which include Pursuer, Pineapple, and Tri-Color. Each variety makes its own unique contribution to the culinary world. The uniqueness can range from leaf color (Pursuer and Tri-color Sages) to exciting taste (Pineapple Sage).

Sage can easily be grown in the garden or in containers. It likes well-drained soil and doesn't tolerate soggy soil around its roots for an extended period of time. Once established, sage can withstand lots of heat during the summer. It normally cannot live through the winters below Zone 7 unless it is grown in containers and brought inside during the coldest months.

Sage needs full sun for optimum growth, but can tolerate partial shade. The difference in growth will be that the plant will get leggy in partial shade and the flower production will not be as prolific. The flowers can range in color from blue to red. The Pineapple Sage has scarlet red flowers in the late summer and early winter. This flower has a sweet, mild peppery taste and works well in salads.

Sage has many uses in the kitchen. It is typically used to offset the greasiness in meats, but it works well in stuffings and sauces for duck, goose, chicken, turkey, and oily fish. It also heightens the taste of eggs, cheese, onions, tomatoes, and legumes, and is a mainstay in sausage.

Leaves from the plant can be gathered anytime during the growing season. Bear in mind that fresh leaves are more subtle and sweeter than dried leaves. The leaves have the strongest oil content when its flowers begin to open. When winter is approaching, you can cut the stems and dry the leaves for later use, as sage stores well for up to a year. When drying the leaves, bundle the stems together and put a rubber band around the cut ends. As the stems shrink during the drying process, the rubber band will constrict with the bundle and hold them together. Hang the bundles in a dry area such as your pantry or garage. After about two weeks, strip the leaves from the stems and store in a resealable bag.

Due to its medicinal uses, sage has been called "the herb of the heart." It is considered an antioxidant, antibiotic, and antiseptic. It works well as a gargle for sore throats, mouth ulcers, and laryngitis. To brew a cup of sage tea, heat 8 ounces of water, then add two teaspoons of dried sage leaves. Steep for ten minutes, then strain. A word of caution: Sage can cause convulsions in high doses, so those who are epileptic or have high blood pressure need to be cautious.

As with all herbs and vegetables, wash well with water before using. Be wary of any pesticide residues. Most herbs do not attract many insects, so pesticide use should be minimal. Personally, I only use insecticidal soaps and natural organic spray such as can be found at I Must Garden when dealing with herbs and vegetables. Because of the herb's high levels of fragrant oils, many people plant them among their vegetables to help deter insects.