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Sage has been chosen to be the '2001 Herb of the
Year'. It is a member of the Salvia perennial family. Besides bearing
fragrant leaves, the herbal varieties of sage are also known for their
showy flowers. Common sage is a favorite flavoring for poultry
stuffings.
Sage is easy to grow and can be used in an herbal garden or a sunny
border where both its gray-green leaves and short spikes of
violet-purple flowers can be appreciated. The leaves can be used fresh
or dried, usually sparingly, to flavor meats and stews, dried-bean
dishes and in cream cheese. Years ago sage was an important medicinal
herb, and today sage tea is still used by many people to ward off a sore
throat. Sage can grow 18-30 inches in height. The plants should be
pruned back to about 6 inches in early spring so they stay
compact.
Some selections of Common Sage are listed below. In addition to being
useful in the kitchen, they are all extremely ornamental.
Dwarf Sage ('Compacta') Very bushy and compact form. Grows
to only 12 inches in height. Best variety for containers.
Golden Sage ('Variegata') Strongly variegated green and
gold leaves. Good for edging or containers.
Pineapple Sage (Salvia elegans) A tropical variety
grown as an annual. Hairy, bright green leaves smell strongly of
pineapple. Used in salads, jams and jellies, cold drinks or as a garnish
for nearly anything. Makes a refreshing hot tea.
Purple Sage ('Purpurascens') Very attractive. Violet-purple
leaves and purple stems.
Tricolor Sage ('Tricolor') Leaves are splashed with purple,
pink, cream and green. Used for edging. The most tender cultivar.
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