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 ….

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 5^th century BC to the 18^th 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!

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!

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.