A non-commercial guide to organic gardening in the mid-Atlantic states, with some specifics to central Virginia..and some information applicable across the country! Or to other time zones! Across the seas! Who knew? "No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden." Thomas Jefferson
Central Virginia Organic Gardener
Sunday, October 24, 2010
A Sage Tale
Sages for the Ages
As far as I can tell, there are two kind of sages (salvias)- ornamental and culinary. Culinary sage has broader, thicker, crinkly leaves in comparison to ornamental sages, but it is pretty in its own right when it sends up its bluish-purple flower spike (the flowers are pretty enough for the table). Culinary sage is often used in poultry seasoning mixes and Italian dishes (I make a wicked good sage, chickpea and tomato soup). I grows almost like a weed, though can become woody over the years.
Ornamental sages are not edible and do not taste good- to humans. But their flowers produce nectar that attracts hummingbirds. I have many ornamental sages right outside my front door and have frequent hummingbird sightings in season (April 15 to beginning of October) as a result. Ornamental sages are hardy in this area, though they do get woody after a few years and need trimming to get vigorous growth and sometimes need to be replaced. They are relatively care-free in my zone: no pests or diseases (so far) seem to bother them. They are also relatively easy to propagate from cuttings. I cut an 8 inch stem and strip the leaves off the bottom half. I wrap it in a damp paper towel, place it in a glass and put it on a windowsill. I make sure the paper stays moist and I usually have a rooted cutting in 2-3 weeks.
I have two favorite ornamental sages- pineapple sage and autumn sage, pictured above, but I have also grown a lovely sage, "Black and Blue", as an annual, and other "experimental" pink and yellow sages, as annuals, that I purchased at botanical garden sales.
Happy gardening!
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