The next herb in our discussion is sage, "Salvia officinalis". Many gardener friends reported to this writer that our past winter was so mild as to allow their sages to re-sprout from the ground or pots left outdoors.
Sage is a hardy sub-shrub, rarely grown from seeds, but often grown from rooted sprouts or bought as a nursery plant. The ornamental sages, purple or tri-colored or golden, are not edible, but provide an attractive foil to silver-leafed plants or flowers of contrasting colors.
Culinary sage is a Mediterranean herb and an evergreen perennial when grown above freezing temperatures. The leaves are highly aromatic and have a special affinity for pork or duck dishes. It is one of the most pungent of the herbs in poultry seasoning.
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Sage plants do well with a frequent "haircut", or branches can be broken off and hung upside-down in a cool, dry place for later use.
The name of the genus (plant family) for sage, "Salvia officinalis", derives from Latin and means, "I am well". For centuries, sage was thought to induce success, good fortune, and long life. It is still drunk as a tea in many countries for these reasons. Dried sage leaves were also used as an early toothpaste.
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The use of sage to flavor pork and pork dishes is legendary. Rubbing sage leaves on a pork roast before baking or braising is enough to impart its pungent, earthy flavor. Sage is an essential ingredient in "Italian Herb Seasoning" and is frequently added to cheeses, sausages, and stuffings.
Remember, a little bit goes a long way and its best flavor is unlocked with hot, long-cooked meat dishes. (This is unlike parsley which can be easily overcooked).
Sage loves well-drained soil with an exposure to at least six hours of daily sunlight.
Grow sage and enjoy its many culinary and medicinal uses. For example, New Age practioners have re-discovered the tradition of burning dried sage leaves to cleanse living spaces. Fresh, dried, rubbed, or ground, sage will not disappoint with its pungent and slightly bitter aroma.