Sage is an excellent antiseptic remedy for sore throats and mouth ulcers, as well as being a gently stimulating tonic that helps overcome the after effects of colds and flu.

The Original ‘Cure'

The botanical name, Salvia, comes from salvare, meaning ‘to cure' in Latin, which shows just how ancient it is as a healing herb.

Fresh sage leaves can be rubbed onto stings and bites. An infusion, made from the leaves and flowers, can be used as a gargle or mouth wash, up to three times a day. A tincture can be taken as a digestive tonic, diluting 2ml with water and drinking twice a day.

The ability of sage to reduce sweating combined with its oestrogenic actions makes it a valuable herb for women who want to relieve the symptoms of menopause, like hot flushes and dizziness, without resorting to hormone replacement therapy.

In folklore, sage has been associated with wisdom and laboratory studies suggest that sage may be useful in preventing the onset of Alzheimer's disease.

Even animals benefit from sage. Fresh leaves can be chopped up and added to feed or an infusion made and added to food or water for digestive complaints, constipation, obesity, loss of milk and infections. A sage oil or ointment can be used for treating wounds, tumours, swellings and bruises.

Cooking with sage

Sage has a strong, slightly bitter taste so it needs to be used sparingly, especially in cooking. Besides the traditional sage stuffing for chicken, sage combines well with cheese, butternut, pumpkin, and pork.

In her book, ‘Cultivating Flavour' Toni B Walters recommends using sage and onions together, especially in sauces and stuffing as the flavours complement one another. She also makes sage butter which can be used to flavour pasta, vegetables and roasted meat.

Mix two tablespoons of finely chopped sage leaves with half a cup of butter (at room temperature). Mould the butter in a sausage shape, wrap it in grease proof paper or foil and store it in the fridge. Cut off slices as required.

Growing sage

Sage is a low growing (30cm high) evergreen, perennial herb. It flowers in spring and can be kept in shape by trimming it after flowering. Replace after three to four years or when it becomes woody.

Because sage is so sensitive to over watering, it will be most successful in areas that experience a dry winter, especially if it is grown in a pot and kept in a sunny area that is sheltered from cold drafts. That includes sunny windowsills, balconies and patios.

Sage grown in the garden needs full sun and soil that drains well. Sandy or sandy loam is the best. If you have clay soil, rather grow sage in a pot.

Once established, water it infrequently as it really does best with a bit of benign neglect. If you harvest regularly, feed twice a month with a diluted liquid fertiliser.

Types of sage

English sage (Salvia officinalis) is a small, hardy shrub with thick velvet grey leaves and blue flowers. It is a good companion plant for strawberries, carrots and cabbage.

Purple sage (Salvia officinalis pupurascens) is a purple variation, with velvety purple leaves and blue flowers. It can also be used medicinally and in cooking.

Tricolour sage (Salvia officinalis) is a beautiful, showy version of the original as it has green, purple and cream variegated leaves and blue, pink or white flowers. It is low growing and can be used as a border or massed as a ground cover. If planting it in the flower garden just be careful of over watering. The leaves have medicinal properties and it can be used in cooking as well.

Cleveland sage (Salvia clevelandii) is a small, woody shrub with velvet textured oval grey green leaves that tolerates most climates. It required very well drained soil and slightly alkaline soil. The leaves are used in pot pourri and in natural insecticides.

Pineapple sage (Salvia elegans) is quite different to Salvia officinalis as it grows into a large shrub with a bright green furry leaves and fiery red flowers. It is fast growing, needs sun, well drained soil and be cut back after flowering, but no into hard wood. The leaves and flowers have a pineapple aroma and can be used in fruit punches and fruit salads.