Sage
Sages encompass a large group of plants, although
just a few are considered to be good culinary herbs. The most familiar of
these is garden sage, a hardy perennial characterized by its soft,
gray-green foliage and spikes of light-colored spring flowers. Avoid
planting near a lawn where the soil stays wet. Give afternoon shade in hot
climates. Cut just above where new growth emerges; don't cut into old,
woody growth. Perennial. Grow one or two plants.
Culinary uses: Apples, beans, breads, cheeses, game stuffing,
marinades, pork, poultry, sausages, soups, and stews.
Growing Sage
You can start seed indoors up to eight weeks before your last frost date. If you sow seeds right in the garden, do so up to two weeks before the last frost date. Use fresh seed, as it doesn’t store well. You can also start plants from root cuttings from established plants. Set plants or thin seedlings to stand 24 to 30 inches apart. Sage thrives in full sun and well-drained soil. Young plants need a steady moisture supply until they start growing vigorously.
Harvest lightly during the first year to allow this perennial plant to become established. In the following couple of years, you may be able to harvest an entire plant two or three times. When harvesting, leave a few stalks in place to allow the plant to rejuvenate.
Each spring, prune out the woodiest stems and spent flower stalks. Stop harvesting early in the fall to encourage the plant to harden off for the winter. After a few years, plants become quite woody and less productive. Plan a year ahead to replace them.
When drying sage, hang stalks in a shady, well-ventilated area until the leaves crumble easily, then store in tightly lidded jars. Sage keeps its flavor better if stored in the freezer. Freeze leaves or stalks on a tray, then move the leaves into a zippered bag or container. Some cooks blend the leaves with oil, pack the ground mixture into ice cube trays to freeze, and then transfer the cubes to a container.
|
