Sage

I hear so much about basil and dill, but not nearly enough credit is given to the subtle garden sage.

This is a potent and easy herb that makes a great addition to many gardens with the right conditions!

Plant Profile:

Scientific Name: Salvia officinalis

Preferred Habitat: Well-draining soil, warmer temperatures, Mediterranean-like conditions

Edible Parts: Flowers, leaves, stems

Distribution: Native to the Mediterranean region but naturalized elsewhere

Harvest Season: Spring through early fall

Nutrition: (Per 1 ground tsp)

• Calories: 2

• Protein: 0.1g

• Carbs: 0.4g

• Fat: 0.3g

• Fiber: 0.3g

• Vitamin K: 12mg

• Iron: 0.2mg

• Vitamin B6: 0.02mg

• Calcium: 12mg

• Manganese: 0.02mg

Health Benefits:

• High in antioxidants

• Antimicrobial compounds

• Eases menopause

• Traditionally used as a diabetes treatment

• Supports memory and brain health

• Lowers “bad” cholesterol

• Eases diarrhea by calming your gut

Uses

Sage is used as a flavoring herb and for medicinal purposes.

Primarily, it adds an earthy pungent flavor that pairs well with meats and other savory dishes like soups, compound butters, potato dishes, pasta, roasted vegetables, mushrooms, squash, cheeses, stuffing, breads, and more!

While most people think of using the leaves, the flowers are just as edible, and I have never noticed a difference in flavor intensity!

Other uses include teas, smudge sticks, infused oils, and smoking in herbal tokes (which is said to have antimicrobial effects in the smoke, however this is not well studied or understood yet).

Growth Habits

Admittedly, I knew nothing about sage when I first grew it.

I planted it out from seedlings I had started and pretty much forgot about it. I grew 6 plants my first year and quickly realized I didn’t need more than 2-3.

Sage is a perennial evergreen shrub that originates from the Mediterranean region but is grown all over the world. It seems to do quite well in my Michigan climate despite it being somewhat humid and getting quite cold in the winters.

Despite being a perennial, it does only live for about 3-5 years (mine all lived up to 5 and just had to be pulled this past year) so succession planting is recommended!

To harvest, you can simply pull individual leaves off, or to encourage more growth you can cut it right above a node (where the leaf stems meet the main stem) and new leaves will branch off from where you cut it.

Other than the occasional trimming dead branches out, I really do nothing else to my sage plants and they do well on their own! (Aka The Dream™)

Additional Information

Sage also attracts pollinators of all sorts with its hazy purple flowers. This seems to be one of the more popular flowers that the bees enjoy in the summer at our garden!

I don’t see this plant as being a great mulch source since it’s very stick-heavy and not a lush and large biomass plant, but feel free to mulch any dead leaves and sticks from it as they fall.

Sage tends to deter pests from many garden plants including brassicas, carrots, strawberries, tomatoes, rosemary, thyme, marjoram, oregano, and lavender.

Sage tends NOT to do well near rue, cucumbers, and basil as they either stunt each other’s growth, or compete for nutrients.

It’s also important to note that while the flowers are edible, some sage can get more bitter or less potent after it flowers for the year. This varies by conditions and cultivar, but I personally have not noticed enough of a difference in my garden to care about flowering.

Cultivars

It’s important to remember that there are multiple Salvia species. Garden sage is usually S. officinalis but there are a few others that are used in essentially the same way with some flavor variation.

While I have only grown the ‘Common’ sage, there are a number of species/varieties that I would recommend:

• Victoria White - While not considered an edible sage, it’s incredible for pollinators and does very well in hot climates.

• Blue Monday - Another pollinator-food-only species, this one has showstopping purple flower spikes that add a lot of texture and aroma to cottage gardens.

• Broad Leaf - A larger leafed and more flowerful variety of the classic common sage, this one is perfect for human food while still providing blooms for the bees.

• Sacred White - A sage native to the southern United States and Mexico, excellent for medicinal use and smoking.

• Grower’s Friend - A purely culinary sage meant for cooking with. Superior flavor, and little to no blooms (so the flavor isn’t altered).

• Pineapple Sage - A species that has a signature pineapple flavor and aroma! This one is popular with chefs for teas, cocktails, and flavorings. Flowers are small and red.

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