Whenever I think of culinary sage, I think of turkey stuffing. In my mind, I’ve relegated the herb to Thanksgiving feasts. But sage (Salvia officinalis) is a versatile garden plant humans have used since ancient times.
Common Sage (Salvia officinalis) is a culinary herb and attractive garden plant.
Karen Russ, ©2007 HGIC, Clemson Extension
The term ‘sage’ is used for many members of the Salvia genus. However, only culinary sage is used widely in cuisine. It is not one of the most popular culinary herbs, and it is often lumped together with a variety of herbs in the ‘other’ category for tracking and reporting sales. Sage is too pungent to be used raw, but it provides a pleasant aroma and flavor when cooked. It has a bold and earthy flavor, so sage pairs well with rich meats or starchy vegetables like fall squash. Tickle your tastebuds with an Apple, Sage, and Wild Rice Stuffing recipe from the HGIC website.
Sage is in the mint family (Lamiaceae) and is native to the Mediterranean. It is a woody, evergreen shrub that is hardy in USDA planting zones 4 to 8. The leaves are gray-green and lightly fuzzy. Although it maintains leaves through the winter, the leaves are best harvested from new growth in the spring and early summer. The tubular lavender flowers appear on flowering spikes in summer and are a favorite of pollinators.
A sunny location with well-drained soil is ideal for sage. The plants are very tolerant of drought and poor soil, so little is required regarding irrigation and fertility. They are a perfect candidate for slopes or rock gardens. Plants reach about 2 feet tall and 3 feet wide. Several cultivars are available with varying foliage and flower coloration, and some have a more compact growth habit.
Tricolor sage (Salvia officinalis) has gray, purple, and white variegated leaves.
S. Cory Tanner, ©2017, Clemson Extension
For more information on growing sage, see HGIC 1174, Salvia and HGIC 1311, Herbs.
