Plant Start - Herb - Sage
A staple of the herb garden.
Wide variety of culinary uses. Dusty green leaves are used in dressing, sauces, salted herbs, sausage, and tea. Makes a good base for dried floral wreaths. Medicinal: Leaves are used as digestive and nerve tonics. Also known as garden sage. Perennial in Zones 4–8.
Edible Flowers: Lovely small lavender flowers appear in early summer with a mild and sage-like flavor. Flower spikes can be battered and fried, cooked in rice, egg, or cheese dishes, or used to garnish salads and pizza.
A staple of the herb garden.
Wide variety of culinary uses. Dusty green leaves are used in dressing, sauces, salted herbs, sausage, and tea. Makes a good base for dried floral wreaths. Medicinal: Leaves are used as digestive and nerve tonics. Also known as garden sage. Perennial in Zones 4–8.
Edible Flowers: Lovely small lavender flowers appear in early summer with a mild and sage-like flavor. Flower spikes can be battered and fried, cooked in rice, egg, or cheese dishes, or used to garnish salads and pizza.
A staple of the herb garden.
Wide variety of culinary uses. Dusty green leaves are used in dressing, sauces, salted herbs, sausage, and tea. Makes a good base for dried floral wreaths. Medicinal: Leaves are used as digestive and nerve tonics. Also known as garden sage. Perennial in Zones 4–8.
Edible Flowers: Lovely small lavender flowers appear in early summer with a mild and sage-like flavor. Flower spikes can be battered and fried, cooked in rice, egg, or cheese dishes, or used to garnish salads and pizza.