sage

Salvia ssp. Although sages vary in height from a foot to five or six feet, even the smallest specimen adds dimension and texture to the herb garden, as well as color and mystery. While their landscape potential is important, it is in the kitchen that their culinary value is burnished. Nearly everyone knows the unexciting power of sage over poultry. Instead of the cliche, try sage to flavor cornbread, polenta, tomatoes, peas, liver, pork, rabbit--even eggs. And try a little minced pineapple sage in a salad or fruit cup. You will discover a new sage, one of the most versatile herbs in your garden, as well as the pantry. Sage is cultivated best on a site that has at least 4 hours of full, bright sun and boasts soil that is fertile, loose, and well-drained; a pH range of 4.9 to 8.2 is welcome. As spring beckons, remove the top half of each branch to encourage new growth from the base of the plant as well as from its branches. Lower leaves on sages, especially those closest to the ground and inside the plant, often die during summer. When dead leaves are noticed remove them at once. Plants may be trimmed to encourage open dense foliage to dry in air circulation. A sand mulch is also useful.