Fertilizer Friday Jan 29, 2010 - Sage

It's Friday, and that means a visit to
Fertilizer Friday over at Tootsie Time .
Check out her blog party and see what people have blooming in their gardens.

Our garden is looking pretty sad still this time of year:







You can read a little more about it -here-. So I'm so glad Tootsie is letting me "Recycle" some past posts about our herbs.

My "Recycled" Herb of the Week post for this week is about Sage.

Since I wrote this post, we added two more types of sage to our garden, Purple Sage, and Pineapple Sage. Both remained pretty small last year, but we're hoping to see great things out of them this year. Of course, all three are looking pretty pathetic right now:


This is how the post appeared when it was originally published on my blog, June 20, 2009.


The herb of the week is Sage (salvia officinalis).

Sage is one of the herbs my mother grew when I was a kid. I didn’t know a lot about it then, but I knew that if you picked a leaf and rubbed it between your finger and thumb, it smelled really good.

Growing up out West, I heard constant references to “sagebrush“, and although sagebrush (artemisia tridentate) also has a distinct smell, it is important to note that the two are separate, unrelated, and distinctly different plants.

On a side note, sagebrush was widely used medicinally by the Western Native Americans. It has a very potent oil, which will kill internal parasites and other bacteria. It will also make you "sicker than a dog” for about 48 hours, so I don’t necessarily recommend using it.
But back to Sage, better known as Common Sage, or Kitchen Sage.

Although there are multiple varieties of this particular member of the mint family, when I use the term Sage in this article, I am referring to Common Sage (salvia officinalis)

The word “Sage”, comes from the Latin salvia, which is derived from salvus, meaning healthy.
Although the effectiveness of Sage is open to debate, it has been recommended at one time or another for virtually every ailment. Modern evidence supports its effects as an anhidrotic antibiotic, antifungal, astringent, antispasmodic, hypoglycemic and tonic.

Interestingly enough, while researching the history of the name, I stumbled upon the history of the word “sage’ in another context. A wise person, especially one who can offer good advice, is often referred to as a sage, and the word is also applied to the sound advice that they give. Because of the Latin reference above initially one may think that sage advice is healthy advice, and perhaps it is, but that particular usage of the word actually derived from the Gallo-Roman sabius, which derived from the Latin sapere meaning have good taste.

So, we start with a plant that we can argue is healthy, and has good taste. What more can you ask for?

Growing Sage is not too challenging. Sage requires a little sun, and a bit of water, but is relatively low-maintenance. English Folklore suggests that Sage will grow best at homes where the wife is dominant.

Sage can be grown from seed, but the seed has a very low germination rate and you will likely have more success with a transplant. Sage is a blue-gray evergreen shrub, that can and will grow into a substantial bush if allowed, or can be kept trimmed into tight border elements if desired. It blooms in late spring or early summer, with long spikes of blue to purple flowers.
Sage leaves are at their peak flavor for harvesting shortly before, and immediately after the plant blooms. Your plant may, or may not bloom the first year, but it is recommended that you refrain from harvesting the first year, in order to allow the plant to establish itself. This doesn’t mean you can’t snip a leaf or two from time to time, but a full harvest may be more of a shock than a young plant can handle.

A sage plant can start to lose some of it’s flavor after 3-4 years. For maximum flavor, some gardeners suggest that you keep a steady supply of new cuttings or shoots growing to replenish the older plants.
Our sage plant is about 8 years old, and still has a full, rich flavor, so I take that advice with a grain of salt personally, but I wanted to pass it on, lest someone have a sage plant that is losing its’ flavor.

To fix this problem, if you do have a fatigued plant, simply “earth up” the plant in the fall after the first frost, but before the ground has frozen. This is done by covering the entire plant with soil, leaving only the tips of the banches exposed. This will force those tips to send out new root systems, and in the spring, when you are ready to plant your garden, you will have a new sage plant, complete with roots, growing from each of the branch tips.

As I said, I have not yet felt a need to do this.

Sage can be harvested throughout the season a few leaves at a time, as needed. Fresh sage has a different taste from dried sage. Leaves can be frozen individually and kept in a ziplock baggie in the freezer. When dried, the leaves have a tendency to become very brittle, and I like to run them through a food processor to break them down. For maximum flavor wait until you are ready to use them to do this. For maximum convenience, do it as soon as the leaves are dry, so you will have a constant supply of dried crumbled sage leaves when you are ready top cook.

If you feel that you lost a bit of flavor in the drying or grinding process, then when you are cooking, sprinkle in a bit more to compensate for it.

Sage has a very long history of medicinal use. Its antiseptic qualities make it an effective gargle for the mouth where it is said to heal sore throats. The leaves applied to an aching tooth may relieve the pain.

Sage is also used internally in the treatment of digestive issues, excessive lactation, night sweats, excessive salivation, profuse perspiration, anxiety, depression, female sterility and menopausal problems. Many herbalists believe that the purple-leaved forms of this species are more potent medicinally. This remedy should not be prescribed to pregnant women or to people who have epileptic fits. The plant is toxic in excess or when taken for extended periods - though the toxic dose is very large. Externally, it is used to treat insect bites, skin, throat, mouth and gum infections and vaginal discharge.

Sage Tea or infusion of Sage can be used to treat the delirium of fevers and in the nervous excitement frequently accompanying brain and nervous diseases and has considerable reputation as a remedy, given in small and often-repeated doses. It is considered a useful medicine in liver complaints, kidney troubles, hemorrhage from the lungs or stomach, for colds in the head as well as sore throat and quinsy and measles, for pains in the joints, lethargy and palsy. A cup of the strong infusion may help to relieve nervous headache.

Sage also has multiple culinary uses, that have evolved over the years. In the 17th century, an English author, Parkinson, wrote: "The Kitchen use is to boyle it with a Calves head, minced, to be put with the braines, vinegar and pepper to serve as an ordinary sause.to serve as a sawce for peeces of Veale.." Additionally, Clary sage ( Salvia sclarea), leaves could be "taken dry, and dipped into a batter made with the yolkes of egges, flower and a little milke, and then fryed with butter until they be crispe."

Madeline Wadja, a Master Gardener from Adams County PA, writes: Today we know that garden sage has many uses in the kitchen-none of which involves "braines," fortunately. She goes on to point out that, as a digestive aid, sage is often paired with fatty meats, such as pork and sausages. But is more commonly known for it’s use in poulty, especially stuffing.

Many herbs must be added toward the end of the cooking process, as heat starts to break down the essential oils, but sage is not one of them, and therefore can be added early to stuffings, roasted meats, or stews.

Try covering a pork roast with sage leaves before roasting; or gently separate with your hands the skin from the breast meat of a chicken or turkey, rub a little butter on the meat, then place a small sprig or two of sage under the skin on each breast, pat down the skin, then roast.

Heavy bean or split pea soups are tasty with a little sage added.

Try sage with onion rings (add 2 tablespoons minced sage to the batter for two large onions) or in apple dishes, such as baked apples, applesauce, or apple pie (3 tablespoons of minced leaves for a 9-inch pie).

A delicious bread pudding can be made by layering bread with apples, onions, Swiss cheese, and sage.

Sage is also a natural with eggplant, asparagus, winter squashes, mushrooms, string beans, stewed tomatoes, pumpkin, cherries, and blueberries.

Sage honey (about one-third cup minced leaves warmed with three-quarters cup mild honey) is a wonderful addition to tea or biscuits. Sage cider vinegar makes great marinades.

Marinate goat cheese with olive oil, peppercorns, garlic, and some small sage leaves. Or add one-quarter cup minced sage leaves to an 8-ounce package of cream cheese and let sit for at least an hour before spreading on bagel chips.

You can also throw a handful of leaves and branches on top of the coals at your next barbecue and let the smoke flavor your burgers, chicken or steak.

Or, if you are up for adventure, try this:

Sage Pecan Cheese Wafers (Makes 3 Dozen)
1 Cup (4 oz.) Shredded Sharp Cheddar Cheese
¾ Cup Flour
¼ Cup Chopped Pecans (or Walnuts)
¼ tsp. Rubbed Sage
1/8 tsp. Ground Red Pepper
1/4 tsp. Salt (one-fourth)
One-third-Cup Butter or Margarine in Small Pieces
Process first six ingredients in a food processor for 10 seconds. Add butter a piece at a time while processor is running until mixture forms a ball. Roll to one-fourth inch thickness on lightly floured surface; cut with 1 and one-half inch round cookie cutter. (The dough can also be shaped into a long roll, refrigerated, then sliced and baked.) Bake at 350 degrees on ungreased cookie sheet 12-14 minutes until edges turn golden.

Sage has many uses in magic and superstition as well; Sage absorbs negativity and misfortune. It drives away disturbances and tensions, and lifts the spirits above the mundane cares of life. Burn it to consecrate a ritual space. Carry it as an herb of protection. Use it in the ritual bath and chalice. Tradition holds that those who eat sage become immortal in both wisdom and years. Sage is used in wish manifestations and to attract money. Smolder to promote healing and spirituality. Carry to promote wisdom. Use in spells for: Protection; Wisdom; Health; Money and Riches; Spirituality

The Native Americans have long used sage in their cleansing and purification rituals, and Wiccans have used it in banishing, vision quests and fertility and healing rituals, as well as a way to add deep earth respect to other practices.

So, if you want to be rich, clean, wise and positive, and live forever, sage should definitely hold a prominent place in your garden.

ABC Wednesday Challenge - B

It's ABC Wednesday and I bet you can't guess what letter we're on this week.

There were several different directions I could have gone with the letter B.

I briefly bandied both Bolo's and Basil about, but between you and me, I believed that would make my blog banal, and banal blogs are boring. Besides, because I am borderline bananas with bats in my belfry, blandness is banned from my blog.

So, instead, I went an entirely different direction.

Barren: bar-uhn
–adjective
Not producing results; fruitless

I believed my garden to be barren, asleep, dormant.

The only thing I have been able to see for a while was the tops of the chives, sticking out through the snow:



But when a rainstorm melted the snow, I saw that there was life hidden underneath, a bright ray of sunshine, a breath of fresh air.

Here's what my garden looks like right now:

The Thyme is peeking some green leaves out of the ground:



So is the Chamomile:


And the Spearmint:


The Savory never really died, although it was covered with snow for a while. (you can see the Oregano peeking out its' head in the background)



And there is fresh new growth springing up underneath the frostbitten parts of the Marjoram:



The other variety of Savory has garlic sprouts growing up through it:



And so does the Purple Sage:



The Oregano still has some snow on it, but it looks pretty healthy considering it has been buried under snow and frozen for several weeks:



I was glad to see my Barren Garden Bouncing Back.

Please take some time to check out what others were inspired to blog about this week, at ABC Wednesday, and feel free to add your own blog to the list as we work our way through the alphabet.

(I Refuse to Recede was brought to you today by the letter "B")

Do it Yourself Herb Blends

I am going to take a week off of research, (Maybe two) because my computer is terminally ill. I think I will end up braving the crowds on the dreaded Friday after Thanksgiving to buy a new desktop system. I am writing this on my wife's computer, and I don't have access to my links and secret info sites.

But I did want to share this little bit of herbfomation.

I know that all the experts say that you should leave your herbs whole after you dry them, to preserve the flavor. All the experts don't live in our tiny home with two adults and 35 pounds of wild child.

Space is a premium, and a whole bunch of dried herb branches hanging around just aren't compatible with our world, so I crush them and store them that way. I may lose a bit of the flavor, but since we add herbs to taste anyway, rather than measuring, it isn't too big a deal for us.

I have found that those plastic canisters that little tubs of sugar free drink mix come in make excellent dried herb storage containers.

But we got so many of some of our herbs this year that we filled up a canister and had crushed herbs left over.

Those of you who have seen how many branches of herbs it takes to make a handful of crushed herbs may recognize now why We can't keep our herbs intact, We would need to add on a room just for herb storage.

But anyway, I filled up the canisters and had some herbs left over, so I decided to play.

I put about 1/2 cup of each of the following herbs into a big bowl and mixed it all up.

Rosemary
Savory
Chives
Sage
Basil
Oregano
Marjoram

Then, I added about a cup of Parsley flakes, and mixed it some more.

My measurements were not based on any scientific formula, but on the fact that I had about 1/2 cup of several of the herbs left without a place to put them, so I added equal amounts of the others. Then I discovered we had two separate containers of open parsley flakes in our cabinet. I dumped as many as would fit out of one and into the other, and what was left went into the mix.

It all went into a fancy glass jar, and we have a universal herb blend that will be good on meat, in soup, in marinades, salad dressing, in stuffings, or casseroles, you name it.

A pinch here, a spoonful or two there, I don't expect it will last very long.

The neat thing about growing your own herbs is you can blend and play and mix to your heart's content and nobody will stop you.

What blends do you use?

Final Harvest (For the year that is)

First of all, I apologize for any spelling errors or typos that you may see. There seemed to be a problem with the spellchecker on Blogger today and every time I clicked it I lost part of my work, so I quit doing that.

A few weeks ago, I went through the garden and moved some herbs inside. We have Rosemary, Basil, Thyme, Savory, Chives, and Oregano in a big windowsill planter that should give us fresh herbs through the winter. I just need to figure out where to put them now. I was going to put them in the kitchen window, but the box is too wide for the sill, so I need to figure something else out. I'm not sure how long I can get away with leaving them on the kitchen table.

I cut quite a few herbs then, and we dried them. I got them all put away the last couple of days and so today was the day to do one final harvest.

Now, I confess, some of the herbs were not at their very best at this point. The frost has tipped a few leaves, and I had some deadhead blooms clinging to a few, but I figured I would cut them, bring them in and sort through them, to see what I could use.

First, a quick review on harvesting herbs.

Most herbs can be cut to within 6" of the ground throughout the season and will still produce health, happy plants. Perennials can be cut to within 2" of the ground at the end of the season, and it is recommended that you then top dress the root base with some kind of mulch to protect the roots from freezing.

Since our ground freezes solid as a rock, I'm not sure how effective that will be, but perhaps it will at least give the roots a chance to recover from the shock of being shorn before they freeze.

Most herbs like to be pruned and clipped, and will produce bushier plants if harvested regularly.

It is best to harvest herbs early in the day, on a sunny day. I always wondered about this, so I did some research, to find out why. I'm just a curious kind of guy, I always want to know why...

The essential oils in herbs are strongest in the plant when the temperature is cooler, and as the day gets hot, the moisture leaves the leaves, allowing them to wilt slightly. If you can pick your herbs before they wilt, they will have more of the oils in them, giving you a better taste, and a more effective herbs for medicinal use.

However, if you are going to dry your herbs, it is important to get as much moisture off of them as possible, so they don't mold, so a sunny day allows for the dew to dry before you pick them.

So, armed with my herb harvesting knowledge, I went out to cut herbs.

Today was overcast, and it started to rain just as I went outside, but it was nice and cold, and in Michigan, this time of year any time it starts to rain, it's entirely possible that it will end up snowing, so I figured it was now or never.

I started cutting and bringing things in, and before I realized it, I had a lot more herbs than I realized were still out there.

The kitchen table was pretty full, between craft projects, and a big planter box of herbs, so I just started setting things down where I could find room and going out for more.

Pretty soon the whole couch was covered with herbs.



If you click on the photo, you can see it full sized and read the tags, but if you don't feel like doing that, I got Thyme, Sage, Apple Mint, Tarragon, Fennel, Peppermint, Marjoram and Oregano.

This was our first time harvesting this Thyme plant. It was a new addition to the garden this year, so I was letting it grow and get good and healthy. I had plucked a few sprigs to cook with off and on during the summer, but mostly I was just letting it grow. It stayed small until the end of the summer, then took off around Labor Day, so I decided it was strong enough to cut some before I put the garden to bed for the year.



This was the second harvest of the Sage, and I was mostly just pruning it back so the snow wouldn't break any of the branches.



I picked most of the Apple Mint earlier this fall, but there was just enough new growth and a few old branches that still had some healthy leaves on them, that I just couldn't let them go to waste.



The Tarragon was our surprise plant this year. I thought it was dead when it didn't come back last year, but it surprised us by coming back this spring. I picked a little bit to cook with during the summer, but mostly I was just letting it get healthy and strong too.



The Fennel was mostly new seedlings that had come from the original plants when they bolted, I generally wouldn't cut such small plants, but they would have frozen within the next week or so anyway.



Our Peppermint was one of three mints we planted this year. I bought a single plant of each and we put each one in a separate oaken barrel, with some flowers. Next spring we will be hard pressed to find room for flowers. They all grew and spread very quickly. I'm glad we used the barrels. I have been cutting this regularly to make herbal teas, so there wasn't a lot left, but there was enough to cut.



This was the second cutting for the Marjoram. I cut it once early in the year, and then, when it started to bloom I just decided to let it go. This was what was left after the flowers all died off. I didn't realize there would be so much.

Many experts say that flowering will make your herbs taste bitter, so I tasted it. It tastes good.


And finally our Oregano. I have divided this plant several times and will be dividing it again in the spring. It just keeps growing like crazy. This was the third harvest for the year. I have used it fresh all year, I froze quite a bit and all of this will get dried.

If you look close you can see our little princess in the corner. I'm sure it would have gone faster without her help. She discovered that the plants all have different smells, so she kept picking up a sprig of something and smelling it, then putting it back into whatever basket or tray was closest.

It's hard to get mad when she just looks so sincere and fascinated, but I was sure glad when nap time rolled around.



I spent all day sorting, cleaning off the dead and damaged leaves and bundling them into bunches to hang dry. I bagged up the smaller bits and pieces in paper sacks to dry.

I usually dry herbs in my truck, but with no sun, and no prospect of sun, it would take a while to dry, and I'm not sure where I would fit all of those anyway, so I opted for alternate drying methods.

This is probably silly of me, but I get excited about some of the littlest things. When we bought our Fennel, it was in a mixed planter with several other herbs. As soon as I planted it, it bolted, and never really did much this year. This had me unsure of what I had. I didn't know if I had one of the decorative annuals, grown mainly for their seed, or Florence Fennel, a sweet perennial which forms the swollen base we call a bulb. Well, I had some seedlings come up from the first bunch that seeded off, and lo and behold, even though they are tiny, I could see them starting to form the infamous bulb, so now I know that I have Florence Fennel, and I am looking forward to seeing it in our garden next year. I was so excited that I had to take a picture of one of the tiny plants.




I use fishing line to tie bundles, as I can tie them fairly tight, and not worry too much about them slipping when the herbs shrink.
I use the same technique I learned in Cub Scouts when I was 8 years old to whip the end of a rope. For those of you who weren't in Cub Scouts, or who don't know how to whip a rope, here's a quick demo,

I know, I'm no Pablo Picasso, but this may give you an idea

Gather 8-12 stems in a bunch, hold the stems tight.



Make a loop in the fishing line, (I loop it around my finger to hold it in place.)


Lay the loop along the bunch of herbs. Make sure the end sticks out past the end of the stems.

Wind the line from the spool tightly around the stems of the herbs. This will also wind back around the base of your loop, that's OK, that's supposed to happen.

Once you have at least 8-10 winds around the stems, and your bundle feels tight and secure, cut the line, about 8" from the stems, so you have enough to work with.


Tuck the end you just cut into your loop.

Now, pull the other end of the line. This will tighten your loop. Pull it all the way tight, trapping the first end inside. Keep pulling until it is very tight. The windings you made will probably all kind of slide together at this point, if they weren't tight together before. That's OK.


Take your two ends and tie several double overhand knots.
For those who aren't Knot people, the knot you use when you tie your shoes, before you make the tree and the bunny that runs around it is an overhand knot.
A double overhand knot just means you cross your strings one more time before you pull them tight. Fishing line is very slippery, and doesn't have anything to create friction and hold the knot tight, so you need to make several loops in the knot to hold it tight.
Go ahead and tie as many knots as you think you need so it won't slip. If you know a fisherman, (fisherwoman? fisherperson?) have them show you the neat fishing knots they know. They will work just as well on herbs.


Finally, you can either trim your loose ends, or you can make them into a fancy loop to hang the bundle to dry. At this point I also suggest making some kind of tag or label and tying it on, because spearmint, peppermint, oregano, lemon balm,and catnip all look the same after they are dried, but they are hardly interchangeable in recipes.

You may end up with something like this:

Herb Of The Week -- Sage

The herb of the week is Sage (salvia officinalis).

Sage is one of the herbs my mother grew when I was a kid. I didn’t know a lot about it then, but I knew that if you picked a leaf and rubbed it between your finger and thumb, it smelled really good.

Growing up out West, I heard constant references to “sagebrush“, and although sagebrush (artemisia tridentate) also has a distinct smell, it is important to note that the two are separate, unrelated, and distinctly different plants.

On a side note, sagebrush was widely used medicinally by the Western Native Americans. It has a very potent oil, which will kill internal parasites and other bacteria. It will also make you "sicker than a dog” for about 48 hours, so I don’t necessarily recommend using it.
But back to Sage, better known as Common Sage, or Kitchen Sage.

Although there are multiple varieties of this particular member of the mint family, when I use the term Sage in this article, I am referring to Common Sage (salvia officinalis)

The word “Sage”, comes from the Latin salvia, which is derived from salvus, meaning healthy.
Although the effectiveness of Sage is open to debate, it has been recommended at one time or another for virtually every ailment. Modern evidence supports its effects as an anhidrotic antibiotic, antifungal, astringent, antispasmodic, hypoglycemic  and tonic.

Interestingly enough, while researching the history of the name, I stumbled upon the history of the word “sage’ in another context. A wise person, especially one who can offer good advice, is often referred to as a sage, and the word is also applied to the sound advice that they give. Because of the Latin reference above initially one may think that sage advice is healthy advice, and perhaps it is, but that particular usage of the word actually derived from the Gallo-Roman sabius, which derived from the Latin sapere meaning have good taste.

So, we start with a plant that we can argue is healthy, and has good taste. What more can you ask for?

Growing Sage is not too challenging. Sage requires a little sun, and a bit of water, but is relatively low-maintenance. English Folklore suggests that Sage will grow best at homes where the wife is dominant.

Sage can be grown from seed, but the seed has a very low germination rate and you will likely have more success with a transplant. Sage is a blue-gray evergreen shrub, that can and will grow into a substantial bush if allowed, or can be kept trimmed into tight border elements if desired. It blooms in late spring or early summer, with long spikes of blue to purple flowers.
Sage leaves are at their peak flavor for harvesting shortly before, and immediately after the plant blooms. Your plant may, or may not bloom the first year, but it is recommended that you refrain from harvesting the first year, in order to allow the plant to establish itself. This doesn’t mean you can’t snip a leaf or two from time to time, but a full harvest may be more of a shock than a young plant can handle.

A sage plant can start to lose some of it’s flavor after 3-4 years. For maximum flavor, some gardeners suggest that you keep a steady supply of new cuttings or shoots growing to replenish the older plants.
Our sage plant is about 8 years old, and still has a full, rich flavor, so I take that advice with a grain of salt personally, but I wanted to pass it on, lest someone have a sage plant that is losing its’ flavor.

To fix this problem, if you do have a fatigued plant, simply “earth up” the plant in the fall after the first frost, but before the ground has frozen. This is done by covering the entire plant with soil, leaving only the tips of the banches exposed. This will force those tips to send out new root systems, and in the spring, when you are ready to plant your garden, you will have a new sage plant, complete with roots, growing from each of the branch tips.

As I said, I have not yet felt a need to do this.

Sage can be harvested throughout the season a few leaves at a time, as needed. Fresh sage has a different taste from dried sage. Leaves can be frozen individually and kept in a ziplock baggie in the freezer. When dried, the leaves have a tendency to become very brittle, and I like to run them through a food processor to break them down. For maximum flavor wait until you are ready to use them to do this. For maximum convenience, do it as soon as the leaves are dry, so you will have a constant supply of dried crumbled sage leaves when you are ready top cook.

If you feel that you lost a bit of flavor in the drying or grinding process, then when you are cooking, sprinkle in a bit more to compensate for it.

Sage has a very long history of medicinal use. Its antiseptic qualities make it an effective gargle for the mouth where it is said to heal sore throats. The leaves applied to an aching tooth may relieve the pain.

Sage is also used internally in the treatment of digestive issues, excessive lactation, night sweats, excessive salivation,  profuse perspiration, anxiety, depression, female sterility and menopausal problems. Many herbalists believe that the purple-leaved forms of this species are more potent medicinally. This remedy should not be prescribed to pregnant women or to people who have epileptic fits. The plant is toxic in excess or when taken for extended periods - though the toxic dose is very large. Externally, it is used to treat insect bites, skin, throat, mouth and gum infections and vaginal discharge.

Sage Tea or infusion of Sage can be used to treat the delirium of fevers and in the nervous excitement frequently accompanying brain and nervous diseases and has considerable reputation as a remedy, given in small and often-repeated doses. It is considered a useful medicine in liver complaints, kidney troubles, hemorrhage from the lungs or stomach, for colds in the head as well as sore throat and quinsy and measles, for pains in the joints, lethargy and palsy. A cup of the strong infusion may help to relieve nervous headache.

Sage also has multiple culinary uses, that have evolved over the years. In the 17th century, an English author, Parkinson, wrote: "The Kitchen use is to boyle it with a Calves head, minced, to be put with the braines, vinegar and pepper to serve as an ordinary sause.to serve as a sawce for peeces of Veale.." Additionally, Clary sage ( Salvia sclarea), leaves could be "taken dry, and dipped into a batter made with the yolkes of egges, flower and a little milke, and then fryed with butter until they be crispe."

Madeline Wadja, a Master Gardener from Adams County PA, writes: Today we know that garden sage has many uses in the kitchen-none of which involves "braines," fortunately. She goes on to point out that, as a digestive aid, sage is often paired with fatty meats, such as pork and sausages. But is more commonly known for it’s use in poulty, especially stuffing.

Many herbs must be added toward the end of the cooking process, as heat starts to break down the essential oils, but sage is not one of them, and therefore can be added early to stuffings, roasted meats, or stews.

Try covering a pork roast with sage leaves before roasting; or gently separate with your hands the skin from the breast meat of a chicken or turkey, rub a little butter on the meat, then place a small sprig or two of sage under the skin on each breast, pat down the skin, then roast.
Heavy bean or split pea soups are tasty with a little sage added.
Try sage with onion rings (add 2 tablespoons minced sage to the batter for two large onions) or in apple dishes, such as baked apples, applesauce, or apple pie (3 tablespoons of minced leaves for a 9-inch pie).
A delicious bread pudding can be made by layering bread with apples, onions, Swiss cheese, and sage.
Sage is also a natural with eggplant, asparagus, winter squashes, mushrooms, string beans, stewed tomatoes, pumpkin, cherries, and blueberries.
Sage honey (about one-third cup minced leaves warmed with three-quarters cup mild honey) is a wonderful addition to tea or biscuits. Sage cider vinegar makes great marinades.
Marinate goat cheese with olive oil, peppercorns, garlic, and some small sage leaves. Or add one-quarter cup minced sage leaves to an 8-ounce package of cream cheese and let sit for at least an hour before spreading on bagel chips.
You can also throw a handful of leaves and branches on top of the coals at your next barbecue and let the smoke flavor your burgers, chicken or steak.
Or, if you are up for adventure, try this:

Sage Pecan Cheese Wafers (Makes 3 Dozen)
1 Cup (4 oz.) Shredded Sharp Cheddar Cheese
¾ Cup Flour
¼ Cup Chopped Pecans (or Walnuts)
¼ tsp. Rubbed Sage
1/8 tsp. Ground Red Pepper
1/4 tsp. Salt (one-fourth)
One-third-Cup Butter or Margarine in Small Pieces
Process first six ingredients in a food processor for 10 seconds. Add butter a piece at a time while processor is running until mixture forms a ball. Roll to one-fourth inch thickness on lightly floured surface; cut with 1 and one-half inch round cookie cutter. (The dough can also be shaped into a long roll, refrigerated, then sliced and baked.) Bake at 350 degrees on ungreased cookie sheet 12-14 minutes until edges turn golden.

Sage has many uses in magic and superstition as well; Sage absorbs negativity and misfortune. It drives away disturbances and tensions, and lifts the spirits above the mundane cares of life. Burn it to consecrate a ritual space. Carry it as an herb of protection. Use it in the ritual bath and chalice. Tradition holds that those who eat sage become immortal in both wisdom and years. Sage is used in wish manifestations and to attract money. Smolder to promote healing and spirituality. Carry to promote wisdom. Use in spells for: Protection; Wisdom; Health; Money and Riches; Spirituality

The Native Americans have long used sage in their cleansing and purification rituals, and Wiccans have used it in banishing, vision quests and fertility and healing rituals, as well as a way to add deep earth respect to other practices.

So, if you want to be rich, clean, wise and positive, and live forever, sage should definitely hold a prominent place in your garden.