SAGE - Salvia officinalis

Sage is a perennial herb in the Lamiaceae family, along with basil, oregano, rosemary and thyme. Sage has got super pretty grey-green leaves and lavender flowers. There are many varieties of Sage which are all interchangeable for cooking. One of my super favorites is Pineapple Sage (Salvia rutilans)! Pineapple Sage is a large variety of Sage that has a really sweet pineapple scent. And it attracts butterflies and hummingbirds!

Sage can grow about 2 feet tall, so keep it pinched back so it’s more bushy. It’s easier to get starter plants from nurseries or growers versus starting Sage from seed. Sage will thrive in full sun and needs plenty of space. Established Sage plants are pretty low-maintenance and just need consistent weeding and pruning. Sage can usually survive on rainwater, but an inch of water may be needed if it hasn’t rained for a couple of weeks. Mites might make an appearance, but use of an insecticidal soap will control them.

Sage leaves can be stripped from the stem and either used fresh or dried. Sprigs should be cut about 8 to 10 inches long. Don’t prune too drastically right before the cold weather sets in, or your plants may not survive too well.

TIME TO EAT

What could possibly go better with Sage than mushrooms! Try this super quick fettuccine recipe and see if you don’t agree.

Ingredients: 1 lb fettuccine noodles; 1 stick butter, plus 3-4 Tbsp; 1 cup heavy cream, half & half or almond milk; 1 cup freshly grated Parmesan cheese; l lb fresh mushrooms (I use Baby Bella); 2-3 garlic cloves, finely chopped; 1/4 to 1/2 cup fresh chopped sage leaves; 2 Tbsp fresh lemon juice. Cook the fettuccine al dente. Drain, but save some of the pasta water for later use. Melt 3-4 tablespoons of butter in a saute’ pan. Add mushrooms and garlic and cook over medium heat until liquid has evaporated. Remove from pan and place in large bowl. Wipe pan clean and add the stick of butter, chopped sage leaves, and cream/half & half/almond milk (I use almond milk for a lighter sauce). Heat until butter has melted. Season with salt and pepper. Add half of the Parmesan cheese and stir until cheese has melted. Remove from heat and stir in lemon juice. Add fettuccine, sauce and remaining Parmesan cheese to the large bowl containing the mushrooms. Toss to combine, thinning with reserved pasta water if needed. Enjoy!

BET YOU DIDN’T KNOW

Sage is known as the healing herb and is often bundled and used as a smudge stick. The aromatic smoke from the smudge stick is used to bless, cleanse and heal the object or person being smudged. White Sage (sometimes called Sacred Sage) is usually used to create a smudge stick because it tends to have longer and narrower leaves that are more easily tied together.

Smudging is a way of connecting to the spiritual realm. Native Americans are on record as being the first to burn Sage in ceremonies and purifying rituals to drive away negativity. Sage is often combined with sweetgrass - the Sage repels negative energy and the sweetgrass invites positive energy to occupy the space the negative energy has vacated.

Prior to 1978 and the passage of the American Indian Religious Act, it was illegal in the U.S. for Native people to practice their religion - which often included the use of smudge sticks. Hence the question often posed in social media, “Is sage burning cultural appropriation?” Cultural appropriation is when members of one culture adopt the elements of another culture. The argument is that the burning of Sage smudge sticks by non-Native people is a classic case of cultural appropriation, especially since the Native people were discriminated against for the use of smudge sticks in their religious ceremonies.

The consensus seems to be that smudging by non-Native people can be practiced if it’s done so mindfully and with purpose. Do your research, and understand the history and significance of the Native smudging ceremonies. “Appreciation is a wonderful thing: It makes what is excellent in others belong to us as well.” - Voltaire.

I hope this gets you thinking about planting an herb garden. Here on the blog each week we’ll take a look at a different herb, and before you know it you’ll be ready to take on your own garden! If you’d like some help with design and planning, click the button below to reach out.