Sage
Hardy evergreen shrub
1 - 2½ feet

Cultivation

Site	Full sun.
Soil	Light, dry, alkaline and well drained.
Propagation	Grow common sage from seed. All forms take easily from cuttings; rooting time is about 4 weeks in summer.
Growing	Cut back after flowering; replace woody plants every 4-5 years. Plant out at 18-24" apart. Prune frequently to keep bushy.
Harvesting	Pick leaves just before flowers open.
Preserving	Dry leaves slowly to preserve best flavor and avoid mustiness.

Uses

Decorative	Leaf - Attractive in wreaths and nosegays.
Culinary	Flower - Scatter in salads. Infuse for a light balsamic tea. Leaf - Mix with onion for poultry stuffing. Cook with rich fatty meats: pork, duck, sausage. Combine with other strong flavors: wrap around tender liver and sauté in butter: blend into cheeses. Make sage vinegar and sage butter.
Household	Leaf - Put dry leaves among linen to discourage insects. Burn on embers or boil in water to disinfect a room. Sage smoke deodorizes animal and cooking smells.
Cosmetic	Leaf - Use in facial steams and astringent cleansing lotion, and a rinse to darken gray hair. Rub on teeth to whiten. Use in mouthwash.
Medicinal	Seed - Clary sage seed infused in water may be used to remove foreign matter from eyes painlessly. Leaf - Aids in digestion and is antiseptic, antifungal and contains estrogen. Helps to combat diarrhea. Sage tea and sage wine are nerve and blood tonics. Tea reduces sweating, soothes coughs and colds and may be used to treat irregular menstruation and menopause.

Note - Sage should not be taken in large doses for a long period.