Sage (Salvia officinalis) - Common or Garden Sage, Purple or Red Sage

Habitat:

Sage is found in its natural wild condition from Spain along the Mediterranean coast. It grows in profusion on the mountains and hills in Croatia, being found mostly where there is a limestone formation. When wild it is much like the common or garden sage, though more shrubby in appearance and has a stronger odour, being more spicy and astringent than the cultivated plant.

Cultivation:

Sage, although predominantly a Mediterranean plant, is sufficiently hardy to withstand any ordinary winter in Ireland without protection, as long as the soil is well drained and not acidic. Common sage can be sown from seed, but propagation by cuttings is much faster. Purple sage can be only propagated by layering or cuttings as the seed often does not produce a red-leaved plant, but reverts back to the original green -leaved type. Alternatively buy plants from a good garden centre.

To keep the plants bushy prune in the Spring to encourage young shoots for strong flavour, and also after flowering in late summer. Mature plants can be pruned hard in the Spring after some cuttings have been taken as insurance. Never prune in the autumn as this can kill the plant. Sage is prone to becoming woody and may be replaced every 4-5 years.

HARVESTING:

Since Sage is an evergreen plant, the leaves can be used fresh any time of the year.  In a cold Winter it is advisable to cover the plant with horticultural fleece to keep the leaves in better condition.

If you want to dry Sage leaves, harvest in Spring. As the leaves are tough and resistant to drying, make sure to dry thoroughly at low temperature (40C) until completely crisp.  Poorly dried leaves quickly become musty in flavour.

CULINARY:

Sage is a strong culinary herb. Used with discretion it adds a lovely flavour, aids digestion of fatty food, and being an antiseptic it helps killing off any bugs in the meat as it cooks. It has long been used with sausages because of its preservative qualities. It also makes a delicious herb jelly, sage or beetroot pesto, baked with beans potatoes or beetroot.

 MEDICINAL:

Antiseptic:  As a mouth wash or gargle it deals efficiently with throat infections, dental abscesses, infected gums, mouth ulcers. It is also an excellent remedy for colds and fevers and should be taken at the first signs of any respiratory infections.

Astringent - its astringent and expectorant properties help expel phlegm from the chest and reduce catarrh. The tea can be used in inhalation to disinfect the airways.

Digestive remedy (bitters) - Sage encourages the flow of enzymes and bile, settles the stomach, relieves colic, and generally aids digestion.

Externally: Rubbing fresh Sage leaves for bites and stings brings relieve

Caution: Even though Sage is safe to take, it should maybe not taken more than three weeks at a time. Sage is a rich source of tannins and could prevent the absorption and assimilation of iron and vitamin B.

SAGE GARGLE:

Pour ½ cup of boiling water over 1 oz sage. Cover and allow to cool. Strain and add ½ pint of apple cider vinegar. Bottle and store in a cool place. This is useful for sore throats, laryngitis and tonsillitis. It is also beneficial for infected gums and mouth ulcers.

HISTORY AND FOLKLORE:

The name Salvia is derived from the Latin ‘salveo’ meaning I save or heal, because some species have been highly regarded medicinally.

The Greeks used it to heal ulcers, consumption, and snake bites. The Romans considered it a sacred herb to be gathered with ceremony. Sage was held to be good for the brain, the senses and memory. It also made a good gargle and mouthwash and was used as  a toothpaste.

The Chinese valued it highly, and in the 17th century Dutch merchants found that the Chinese would trade three chests of China tea for one of sage leaves.

Among the Ancients and throughout the Middle Ages Sage was in high repute: Cur moriatur homo cui Salvia crescit in horto? (‘Why should a man die whilst sage grows in his garden?) has a corresponding English proverb: ‘He that would live for aye, Must eat Sage in May.’