In the 17th Century, it was believed that the condition of a home's sage bush reflected the financial state of the home. If the sage bush was flourishing, it was thought that the home's finances were also. In the days of the Roman Empire, women used a strong infusion (tea) of the herb to darken their hair. Sage tea is considered by many Asian traditions to be strengthening to the digestive system and calming.

Medicinal Uses

Sage oil is known to have antiseptic and antibiotic properties, which have lead to its reputation for helping your body fight infections. It also reputed to be a carminative, spasmolytic, astringent, and anti-hidrotic. The volatile oil contains: thujone, cineole, linalool, borneol, camphor, salvene, pinene, tannis, triterpenoids, flavonoids, and resin. It is commonly used in treatment of inflammations of the mouth, throat and tonsils, as its volatile oils are believed to be soothing to mucous membranes. A gargle of the tea/infusion is helpful for a variety of throat/mouth infections. A sage infusion is sometimes used for treating menopause's night sweats & hot flashes, because it is believed to reduce sweating. Other suspected benefits: an infusion may reduce the production of breast milk, it may be able to help people with diabetes regulate insulin, it may have a calming effect for those suffering from stress and nervous headaches. Fresh leaves rubbed on your teeth and gums are reported to work as a breath freshener, and to strengthen your gums. A sage compress can help ward off infections and speed the healing of wounds. Sage is reputed to stimulate the muscles of the uterus, so it should be avoided during pregnancy.

Climate & Growing Conditions

Sage is a shrubby sprawling gray-green perennial herb. When growing sage in your herb garden, plant it near the back or as a border, as it can grow up to approxi- mately 2 feet tall. Its leaves are used as an herb for it's culinary flavoring, aromatic scent, and health-giving properties. Growing sage will provide not only a pretty plant that lends color and texture to your herb garden, but that is also useful in attracting important pollinators (primarily bees) to your garden. In the kitchen, the sage herb is used primarily to enhance the flavor of meats and cheeses. It is a very strong flavor that can be overpowering, if used in excess. If you have a large pot, sage is a good choice for container gardening also. Sage is a good companion plant for rosemary, carrots and cabbage. Sage will grow in most climates, but if you experience severely cold winters, you may want to consider keeping this plant as a member of your container garden and bringing it indoors for the winter. At the very least, apply a heavy layer of mulch in the late fall to protect if from winter's cold. If you're in a very wet gardening climate, consider a raised bed garden or else container gardening this plant. It's not particularly happy in soggy situations. Sage prefers a full-sun location. Sage seems to grow the best in light well-drained gardening soils. They will grow in average soils, and tolerate dry conditions. For optimal growing conditions, prepare the garden plot soil to a pH of 5.5 to 6.5. If the soil is heavy, you may experience root-rot. Try mixing in compost to help the soil drain better. Sage plants will grow for several years. When you see that they're starting to wane(after 4 years or so), and fill-in. For more established plants, prune them in the spring.

How to Harvest Sage

Harvest young, tender leaves for the best flavor, before the plant flowers. Pick a nice dry morning for harvesting (after the dew is gone), and pick before you get to the hottest part of day. Stop harvesting in early fall, to allow the plant to prepare for winter.

Storage

Dehydrate / Dry Sage leaves in a dry shaded area until brittle. Store in an air- tight container in a dark location ) to prevent discoloration. You can also dehydrate sage using a dehydrator on a low temperature. Keep the temperature at or below 100 degree (F) or you'll risk damaging the herb's natural oils. Store in an airtight container in a dark location to prevent discoloration.

Sage keeps its flavor best when frozen, but isn't as visually pleasing. Wash sprigs of sage and pat them dry. Place them on cookie sheets and place in the freezer. Once frozen, remove from freezer and strip the leaves. Place the leaves in an airtight container and store in the freezer. Frozen sage stores well for up to 1 year.