KETTLEBY
HERB FARMS
Volume 5 Issue 1 "WE ARE GROWING FOR YOU" March 2001
"Salut!" to the 2001 Herb of the Year
Sage
Botanical Name: Salvia officinalis
Family: Labiatae
Both the common name and botanical names
originate in the Latin salvere "to save", perhaps referring to
its ability to save health, this is also the root of the words-salve, salutary,
salvation, sage(wise) and the French toast Salut- "to your
health". Greeks called it elifagus, which then became the Greek sphako
and later, sawge in Old English. To assure good health, the English
toasted with "He that would live for aye, Must eat Sage in May" as
they drank an ale made of sage, betony, spikenard, squinnette and fennel seed.
Sage was also highly valued by the Chinese, known as Shu-wei-ts’ao, they would
eagerly trade 3 pounds of their black tea for 1 pound of sage.
Native to North and Central Spain, West
Balkans and Asia , there are more than 750 Salvias found throughout the world.
Some garden favourites with the same flavour as S. officinalis are
purple sage (S. officinalis ‘Purpurascens’ and ‘Purpurea’) and
variegated sage (S. officinalis ‘Tricolour’ or the more tender one
golden sage (S. officinalis ‘Aurea’).One of our favourites is Pineapple
Sage (S. elegans ), a tender perennial with scarlet tubular flowers and
an incredible pineapple scent. The strongly scented White sage (S. apaina)
is used for incense or smudge bundles, and is often part of spiritual ceremonies.
Another sage called Clary Sage or Clear Eye (Salvia
sclarea) is an attractive biennial (it often self seeds) with very tall,
fragrant flower spikes. This sage is the source of the Clary Sage Essential
Oil-an "ambergris" aroma that is widely used in the perfume industry
for scent and as a fixative. The seeds are used to make an eye wash that is
used to help remove foreign bodies from the eye.
With its gray-green leaves sage is a
necessity for any herb garden, it contrasts nicely with green herbs and pink
flowers, like those of Betony, or blended with other shades of gray herbs. Sage
(Salvia officinalis) is a perennial hardy to zone 4 /5. It can be
started from seed, 6 to 8 weeks before last frost date in your area and
germination usually takes 14 to 21 days. You can also propagated it by
cuttings, most of the other varieties like Golden or Pineapple Sage must be
propagated from cuttings.
Sage prefers full sun and well drained,
sandy, fairly rich soil with some nitrogen. It grows to be a small rounded
shrub about 50cm (2 feet) tall and wide. The flowers range from purple to white
and appear in long small tube-like clusters in whorls along the stem tops.
Flowers appear from May to June, they are edible and make wonderful garnishes.
The green-gray leaves are wooly in texture and elongated ovals in shape, the
drier the weather the grayer the leaf colour.
Mulch sage in areas were the temperatures
drop below 18°C (0°F) to ensure winter survival. Cut back plants in the spring,
when the new growth appears to about half it’s size, being careful not to cut
the woody stalks as they will not bud. Sage plants often become woody and
succumb to a hard winter after about three or four years and will need to be
replaced. Some gardeners say that sage lasts forever in their gardens-according
to legend these gardeners must be living right ….
"Sage follows the fortunes of the
house, dwindling during evil days and reviving miraculously when things are
good again".
The taste of fresh sage is balsamic and
slightly bitter, but not as bitter as the dried or powdered. Sage is a strong
antioxidant and antibacterial agent and it was added to meat, especially
sausage, not only for flavour but also as a preservative. Sage pancakes were
very popular from the 5th century BC to the 18th century.
Early Americans made sage bread and rolls and used sage butter to top them and
candied both the leaves and flowers. Sage has long been used to improve the
bouquet of poor wine, it makes an excellent vinegar and is the main seasoning
of most stuffing.
The constituents of sage include an essential
oil, estrogen-like substances, flavonoids and organic acids. The essential oil
component is made up of thujone(up to2.8%), cineole, borneol, linalool,
camphor, and salvene. Thujone, which is also found
in wormwood , should not be taken over a long
period of time and it has been known to cause indigestion in some people.
Sage was used in Crete in 600 BC to clear
throat inflammation-still one of its most popular uses today. Its’ leaves are a
well-known cold germ and flu fighter. For centuries it has been gargled for
laryngitis and tonsillitis and used as a mouthwash or swab for infected gums
and sores in the mouth. According to recent research and medical studies, sage
has been found to be very effective against staph infections.
The hormonal components of sage are thought to
be responsible for decreasing milk production in new mothers and reducing
painful menstruation or hot flashes during menopause. The Greek philosopher
Theophrastus (372-287 BC) called sage an "excellent article for excessive
desire or sexual debility". Sage also reduces saliva production, and the
tea has been proven to lower blood sugar in diabetics, especially when taken on
an empty stomach. In France, the fragrance of sage was said to relieve mental
grief and physical stress. Asthmatics used to smoke the dried leaves or inhale
the fumes of burning sage. It is also widely used as a hair conditioner that
brings out dark highlights. Sage also has astringent properties effecting the
skin and scalp to counter excessive oiliness, dandruff and perspiration.
Sage, fresh or dried is a wonderful crafting
herb that can be used to make fragrant and attractive arrangements, wreaths,
centerpieces and swags. The green-gray leaf colour contrasts beautifully with
the brightly coloured flowers of Echinacea, Bergamot, Carnations and Roses or
with the dark green accents of southernwood, pine and other greenery. A great
addition to spicy pot pourris and sachet blends too!
May you enjoy a good life, so your sage
will always flourish!
Spicy Sage Potpourri
3 T. (45ml) orris root-chopped
½ tsp.(2.5ml) Geranium Essential Oil
2 cups(500ml) dried artemesia-wormwood or
southernwood
2 cups(500ml) of mixed red and pink flowers
and
petals-roses, clove pinks(carnations),
pineapple sage flowers, bergamot
flowers or whatever is available.
1 cup (250ml) green pineapple sage
leaves-broken
1 cup (250ml) garden sage leaves-broken
2 T. (30ml) whole cloves
2 T. (30ml) crushed cinnamon sticks.
In a small jar, combine the orris root with
the essential oil and leave covered overnight. In a large bowl combine the
flowers, petals, artemesia and both types of sage leaves. Mix well-play with
the blend to get the texture and colours that you like, then add the orris root
mixture and spices. Mix well and let the blend age for 3-4 weeks in a covered
container. Place in your favourite container, place a dried whole flower(rose,
carnation or bergamot) or two for interest and enjoy!
Sage Gargle-great for sore
throats!
Put 2 tsp. (10ml) of the dried crushed leaves
in 2 cups (500ml) of water. Bring to the boiling point, remove from heat
immediately and let stand covered for 20 minutes. Gargle deeply with the hot
tea for 5-10 minutes, several times a day.
So what’s happening at Kettleby Herb Farms?
Think
Spring!
Hope
to see you soon…..
JOHN
& SUE
"WE
ARE GROWING FOR YOU"