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Silvery gray foliage of Sage makes a fine plant in the herb garden. Add a pinch to season an omelet, flavor homemade sausage or stuff a goose, a little bit goes a long way. If kept unclipped, striking purple blossoms will appear. In the fall, harvest the bounty, to weave into an aromatic wreath to hang above the winter hearth.
Sage is a perennial herb with thousands of years of history. For centuries, it's been a grown for its fragrant flowers and lush leaves as well as its herbal value. Also called Broadleaf or Common, Sage plants can grow to nearly three feet in height and produce broad, muted green leaves and tiny lavender flowers. Used as a seasoning, Sage lends a bold and zesty, lemon-like flavor to any meat, poultry, fish, or vegetable dish you can imagine. However, its best to add Sage as a garnish or spice after cooking as it can lose some of its flavor impact when heated. Sage is a member of the "salvia" family, a name derived from a Latin word meaning "to save or heal." It's been said to be helpful medicinally in a variety of ways, including as an antiseptic, memory enhancer, tension reliever, and digestive aid.
