SAGE Herbs and spices can have extremely high antioxidant capacities and pack extra flavor into a meal. This means that people can use herbs to cut back on sodium intake, as less salt is used to flavor a meal.
SAGE The sage plant has gray-green edible leaves and flowers that can range in color from blue and purple to white or pink. There are more than 900 species of sage around the world.
Sage has a long history of medicinal use for ailments ranging from mental disorders to gastrointestinal discomfort. Research has supported some of its medical applications.
This Medical News Today Knowledge Center feature is part of a collection of articles on the health benefits of popular foods. It provides a nutritional profile of sage, an in-depth look at its possible health benefits, ways to incorporate more sage into the diet, and any potential health risks of consuming sage.
How to Plant
Seeds store and germinate poorly. When grown from seed, sage takes about 2 years to reach mature size. Most home gardeners start culinary sage from cuttings or divisions using the outer or newer growth.
If starting seeds indoors, sow under plant lights 6-8 weeks before the last expected frost. Seeds will take about 3 weeks to germinate. Transplant seedlings to the garden after all danger of frost has passed. Space the plants 2 feet apart and divide every 3-5 years to keep them vigorous
Sage is hardy to -30˚F, if covered. In winter, cut back the foliage and place a thick layer of mulch over the roots to protect them from freezing.
Harvesting and Storage
Harvest leaves sparingly during the first year of growth; pick as needed in following years. Sage is best used fresh but may be stored. Dried leaves have a stronger and somewhat different flavor than fresh.
To dry, tie the cuttings in small bunches and hang upside down in a well-ventilated, dark room. When dry, remove the leaves from the stems and store whole
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