Sage: Salvia officinalis

description for "Sage: Salvia officinalis"

Sun-loving sage's soft gray-green leaves blend handsomely with all other plants, and its pretty light purple flower sprays attract constant attention from hummingbirds. In the kitchen, you'll find fresh sage has a warm complex flavor that enhances vegetables like onions, beans, tomatoes and potatoes, meats like pork, turkey and sausage and most cheese dishes. Bunches of leafy sage branches dry easily to enjoy year-round. This easy and ornamental Mediterranean herb belongs in every garden. Sage plants are resilient and drought tolerant once established. Cut leafy sprigs once plants are well leafed out. After flowers stop blooming, cut them well down the branch to encourage more leaf growth. Add a small pinch of crushed fresh sage to vegetables, casseroles, pork, poultry stuffing and cheese dishes. Combine fresh sage with chopped parsley to mellow its pungency. To dry, hang leafy branches upside down in a cool airy place. - edited by dtd pbcouchman