Culinary sage refers to a small group of the genus Salvia. These are evergreen perennial subshrubs with woolly grayish leaves that add an earthy freshness to foods. Spikes of purple/blue flowers. Sage leaves are a popular poultry and meat seasoning. They can be used both fresh and dried. Sage also makes a nice tea. The leaves and branches are often featured in crafts, like wreaths.
Harvest individual leaves as needed. Leaves can also be dried and stored for future use.
Tips to keep your Sage happy
Few pests bother sage. It is done in more by excess water, not enough light and lack of.< Back to the herb guide