Garden sage is one of the most used culinary herbs and it especially lends its flavor to sausage, turkey stuffing and to sauces. It is easily grown, tolerant of poor soil, drought and is cold resistant. It is also easy to harvest and dry. Many gardeners have discovered that in the middle of winter, it is a simple matter to dig the snow away to get fresh leaves, too. This plant is a member of the mint family and it has square stems like peppermint. It isn’t quite as prone to spread as mint, though. Still, it grows easily in pots, so there is little reason a person can’t grow it that way and simply bring it inside when the weather turns bad. Doing so will give you fresh leaves year round, without digging through snow. It is easy to propagate, too. To do this, clip off a sage branch about six inches long, pinch off the leaves from the bottom half, and put the branch in a clear glass or a glass jar. Add cold water until it is half-submerged, up to the point where the leaves were removed, then set this in a sunny location. Roots will usually appear in a week or so. Give it an extra week for the roots to get stronger, then plant the sage in regular soil. This is usually a heavily producing herb with a minimum amount of care, effort or cost. I personally love sage in spaghetti sauce as well as Continue Reading →
Posted in food and plants and tagged chocolate sage, garden sage, growing sage, pineapple sage, sage by rextrulove with 10 comments.