Native to the northern Mediterranean, gardeners are growing sage for its many culinary and medicinal uses.
Sunlight: Full sun to partial shade
Maturity: 70-75 days from transplant, 90-100 days from seed
Height: 12 to 30 inches
Spacing: 18 to 24 inches apart, 2 to 3 feet between rows
A member of the mint family, culinary sage (Salvia officinalis) is a highly aromatic herb with a subtle, earthy flavor. It works especialy well with meats such as pork, lamb and poultry, and is often used in dressings or holiday stuffings. Use sparingly, as sage can be very strong and easily overpower a dish.
Sage is also highly regarded as a medicinal herb where it has been used over the years to cure a long list of ailments from broken bones and wounds to stomach disorders, shortness of breath and loss of memory. Pliny the Elder (23 – 79 AD), a Roman naturalist and philosopher, recomended using sage for intestinal worms, memory problems and snake bites. (more…)