The
"Thanksgiving Spice"!
Sage
is terrific in stuffing, cheese, and meat dishes, and is a main source
of flavor in sausages.
Introduced
to North America in the 17th century, sage has been used over the
centuries for a wide variety of medicinal purposes. Today, you will most
likely get the most use out of it when you cook up a batch of
Thanksgiving dressing, or in sausages, cheeses, and pork dishes.
Sage is a shrubby evergreen perennial that forms
many side branches of velvety-textured, wrinkled, gray-green leaves about
2 inches long. Spikes of 1/2-inch violet, pink to white flowers appear
in summer. The plant matures to 24-32 inches high and 36 inches wide.
Grow in well-drained to dry, neutral to alkaline
soil in full sun. Sage will become woody and leaf out sparsely after
about 4 years; it is best to remove the entire plant and sow seeds to
grow a new specimen
From Park Seed
GOOD EARTH GARDENS
