Sage

Description

The genus Salvia comprises about 500 different species, many of which grow wild in the Mediterranean basin. There are perennial sages and annual ones; many are grown solely for the decorative value of their funnel-shaped flowers, which rise on tall stems. The shrubs of Salvia officinalis, common sage, evergreen and hardy, usually compact and elegant, can reach as much as one metre in height when fully grown.

Stem

At first green and covered with down, the stem becomes woody from the second year of cultivation.

Leaves

Sage leaves are oval-lanceolate in shape, with variously toothed margins and commonly a grey-green colour with silvery sheen, but there are also leaves variegated with pink and creamy white; their upper surface is thick and velvety, the lower one rough and with very pronounced veins. If spots appear on the leaves, this indicates that the plant is suffering.

Flowers

Salvia officinalis is an aromatic plant that holds its own beside flowering plants: its buds, of a beautiful violet-blue, appear in large numbers at the beginning of summer. One of the varieties most appreciated for its flowers is Salvia patens, called "gentian sage" for the intense colour of its late blue inflorescences. Salvia splendens is also widely grown, with flowers usually of a beautiful bright red, but also white or pink. To obtain prolonged flowering from May to September, it is advisable to cut off the withered inflorescences.

Fruits

They form at the base of the flowers and contain the tiny, ovoid, dark brown seeds.

Exposure

All varieties of sage like a sunny, warm position.

Propagation

New plants can be obtained by sowing, by semi-ripe cuttings taken in late spring or by dividing the clumps in autumn.

Growth

Bushes of Salvia officinalis, a herb as widely used in cooking as it is beneficial to health, need a certain amount of space for their roots, and if these cannot spread, the leaves become spotted with yellow. To obtain compact shrubs it is good to prune them often, but always lightly, that is, without ever touching the woody part. Excessive pruning leads to the decline of the clumps, which generally need renewing every four or five years. Sage can be grown in pots, provided the compost is sandy, and even indoors, provided it is in a very bright position.

Harvesting

The best time to harvest the leaves is shortly before flowering: drying must take place slowly and in the shade. The flowering tops should be picked by cutting a herbaceous portion of the stem as well.

Storage

The leaves and flowers are kept in airtight jars: they will thus keep their characteristics intact for about three years.

Properties

IN THE KITCHEN: Salvia officinalis is highly valued by cooks because it adds flavour to many dishes and makes fatty meats more digestible. As a rule it is considered pointless to mix it with other herbs, since its strongly dominant scent cancels out the others. This herb is ideal for flavouring butter or vinegar. A simple and appetising sage-based recipe is the following: pick the largest leaves and, after washing and drying them, dip them in frying batter (made of flour, water, oil, a pinch of salt and an egg white beaten until stiff), then fry them golden for a few minutes in boiling oil, and enjoy them piping hot.

Beauty

Fresh leaves rubbed on the teeth make them whiter and freshen the breath. Sage decoction is used, as a rinse, to keep the colour of dark hair, and, dabbed on the skin of the face, it has a cleansing and astringent action.

Health

An infusion of Salvia officinalis, obtained by steeping a few fresh leaves in a cup of boiling water, aids digestion, has an anti-inflammatory action on the mouth and calms bouts of coughing. It also reduces perspiration due to fatigue, lowers blood sugar levels and acts as an antidepressant.

Curiosity

The name salvia derives from the Latin adjective "salvus", which means "safe, sound", and this shows that even in antiquity this herb was appreciated for its medicinal properties. Among the Romans sage was considered sacred, it was a symbol of life, and in the Middle Ages too it was believed to have magical powers, such as that of granting longevity to man.