Sage, Purple

'Purple' sage rarely flowers which helps to keep it at a more moderate height and from lopping over in the center. Sage may be grown from fresh seed or young established plants. Seeds can be started 8 weeks before your last projected frost date. Plants grow well planted in full sun, well drained general organic garden soil. New plants require extra water till they become more established. Hardy in zones 5-9. Stop harvesting early fall to promote woody stems to harden for the winter. Old sage plants should be replaced every 2- 3 years as they tend to be less productive.

The dried tips of the 'Purple' sage may be dried and used in wreaths for the holidays or year round in the kitchen. Mix dried sage with bay leaf, basil , rosemary and or thyme for wonderful herbal scented décor. If you so chose, you could 'pluck' the dried leaves from your wreath fresh up to a year from your dried arrangement for culinary uses in the kitchen.

This variety of 'Purple' sage has the same versatile culinary uses as it's cousin garden sage. Culinary sage is best used fresh picked, but can be used dried. For drying large amounts , wait to cut leafy stems after pruning off old blooms and crown has grown back in full. The flavor of the leaves should be potent for 3-4 months. Besides sage stuffing for poultry, it also flavor enhances pork , sausage, other meats and cheese. Blend sage with thyme for bean dishes and soups. The blooms make a great garnish for cheese plates, salads, butter and ice cubes.

The Latin name for Sage is Salvere, meaning to save. In historical Chinese medicine , it has been used to help remedy symptoms such as menstrual, abdominal pain, hepatitis, insomnia & hives. English have associated sage as a sign of wisdom, they have an old saying "a man of sage is a man of wisdom". Data info@

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