Sage

Common names	Sage
Latin name	Salvia officianlis
Life cycle	Perennial
Height	2 ft
Space	18" apart
Bloom	June
Light	Sun to light shade
Soil	Moderately rich, well-drained
Zone	Zone 5
Feature	Drought tolerant

Use:
Sage is a popular seasoning for poultry, pork, fish, poultry stuffing, soups, stews, omelets, cheese, vegetable, bean, and onion dishes and Mediterranean dishes and has the best flavor when used fresh. Rub a fresh leaf on a pork chop before grilling it. Sage is strongly aromatic and somewhat astringent and may overwhelm foods if over-used. One leaf or a small pinch of slightly ground sage is enough for one portion of meat, fish, or omelet. Sage leaves are considered to have some bactericidal properties and are used in gargles for laryngitis and tonsillitis and as a mouth freshener.
Caution:
Prolonged use of sage tea is not recommended due to the toxic potential of the thujones in the volatile oils. Apparently the heat drives off most of the volatile thujone when sage is used for seasoning in cooked food.
Ornamental:
The silvery-green foliage of sage is a good blending color which can serve as a restful backdrop for bright orange or red flowers or look pretty with soft pink flowers. The foliage of sage dries nicely and works well in wreaths.
Culture:
Prune plants in the spring to keep them from setting seed and to make them bushy. Divide plants every 3 - 4 years to prevent them from becoming woody.

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