Sage the Savior

Sage – Kitchen Sage, Small Leaf Sage, Garden Sage, Common Sage

BOTANICAL NAME

Salvia officinalis L.

PLANT TYPE

Perennial Herb

SUN EXPOSURE

Full Morning Sun; Full Sun Only

SOIL TYPE

Well-drained loamy and sandy soil

SOIL pH

6.0-6.5

FUN FACTS       

                

Sage plant is known for the unique, pungent and aromatic smell scent produce by its attractive grayish-green leaves [1]. This bushy perennial, evergeen subshrub can grow up to 2 feet tall and wide, at a moderate rate.  It is native to Mediterranean region and a member of the mint family Lamiaceae. It has a woody stems, with lavender flowers, but it can also be white, pink, blue, or purple. The prizes leaves are range in size up to 2.5 inch long to 1 inch wide; oblong in shape, grey to green is the common colour though other variety can also be in purple, rose, cream and yellow. The unique leaves are rugose or corrugated on the upper side, and appearance of white underside due to the many short soft hairs.

  

Medicinal Uses

Sage has been known and used in various ancient civilization for healing properties attributed to it hence the specific epithet, officinalis, as a reference to monastery’s storeroom of herbs and medicines called officinal [2]. Form the most recent curator of knowledge of plant life like Carl Linnaeus, John Gerard, Walafrid Strabo to historical philosophers like Galen, Dioscorides, Pliny the Elder, Theopharatus, mentioned sage long list of medicinal qualities and uses like:

appetizer, stimulant [5],

tonic [3], aromatherapy,

cholagogue, antidiarrheal, carminative, diuretic [3],

antihydrotic, astringent , antiseptic,

antispasmodic [5],

styptic or antihemorrhagic [3]

mucolytic (essential oil), vasodilator,

galactofuge, emmenagogue, increases female fertility,

local topical anesthetic for the skin, toothaches [1]

anti-inflammatory: to reduce fever and treat snakebites, insect bites, wasp stings, and rheumatoid arthritis(essential oil)

Essential oil from sage contains cineole, borneol and thujone. While the sage leaves contain tannic acid, oleic acid, ursonic acid, carnosol, carnosic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides, and estrogenic hence associate female fertility. In contemporary medical research, a chemical compound called thujone is present in sage extract and it may be neurotoxic [4].

It be toxic when used in excess or when taken for an extended period. Known symptoms include: giddiness, restlessness, vomiting, vertigo, tremors, seizures. It is contraindicated during pregnancy and people with epileptic fits.

NTS: This blog initially decline to present any medicinal uses of the plants as most are unfounded claims, but for safety reason inclined to provide the general effects with the hopes that precaution would be taken when utilizing the plants. Moreover, this blog cannot take any responsibility for any adverse effects from the use of the plant. Always seek advice from a professional before using for medicinally purpose.

Culinary Uses

In the western civilization, sage has been listed as one of the essential herbs together with rosemary, thyme and parsley. The edible part is the aromatic grayish-green leaves, used as flavoring in cooked foods. It appears in many European cuisines, especially Italian cookery but not much in French. It is use a condiment and  accompaniment, as it savory, peppery flavor and sweet aroma compliments with poultry like turkey and chicken dishes, hence it is use in soups, stews and poultry stuffing. Given it aids in digestion, having a cholagogue quality, often used with heavy and oily food like rich meat dishes, example flavouring pork chops, sausages and cheeses.

The young leaves and flowers can be eaten raw, boiled, pickled or used in sandwiches. The flowers can be sprinkled in salads to add colour and fragrance. Herbal tea is made from the fresh or dried leaves.

Essential oil from sage is also used commercially to flavor ice-cream, sweet and baked goods.

  

Other Uses

Rubbing the top side of the sage leaves over teeth and gums make an excellent tooth cleaner. The essential oil from leaves is used in perfumery as an effective “fixer.” The essential oil is also used in hair shampoos, and said it is good for dark hair [5].

In agriculture, the flower of the plant is an alternative compost activator, where dried and powdered can be added to compost heap to speed up bacterial activity and shorten the time needed to make compost. It is claimed that growing and dried plants repel insects, it is a good companion plant for cabbages and carrots. It repel or distract insects like cabbage flies, carrot fly, black flea beetle, cabbage looper and cabbage maggot, bean parasites and woodworm,  but it attracts bees and  butterflies, excellent for pollination. For sunny positions it is a good ground cover plants after 1-2 years established growth.

It was used as a strewing herb and burnt to fumigate rooms.

PLANTING

Preparation

Cold frame or greenhouse if in seasonal zone 

Shallow container if propagating by seed; Temporary containers or preferred large permanent pot/s if propagating by stem cuttings

Broken pottery for drainage

Well-drained loamy or sandy soil; prefer calcareous soil, containing calcium carbonate and chalky with adequate supply of nitrogen

Propagation

By Seed

When to sow/plant:

In Spring, March or April in a greenhouse;

Seed Depth:

Depth not indicated; Sow seed or plant by scattering in the soil, thinly

Cover lightly with 1/8 inch of soil to keep moist

Seed/Row Spacing:

Not indicated

Days to Sprout/Germination:

10-21 days

When to transplant seedlings:

In early summer or in June, when seedlings are large enough to handle.

Seedling Spacing:

Set seedlings at least 18 inches apart or individual containers

When to transplant:

Keep seedlings in greenhouse for the first winter and plant out in late spring of the following year.

By Cutting

Part to cut:

A. Cuttings of heeled shoots taken from a woody stems of an established plant

B. Cuttings of half-ripe wood

C. Cuttings of mature wood

Length of cutting:

A. Taken from stem

B. About 2-4 inches (5-10 cm) with heel

C. About 3-5 inches (7-10 cm) with heel

When to cut and plant:

Cutting indoors: six to ten weeks before last spring frost 

A. In May

B. In June to August, plant in a frame

C. In November to December, in a cold frame

Layering in spring or autumn

Depth:

Not indicated

Cutting/Plant Spacing:

At least 18 inches apart or individual container

Days to Roots:

Not indicated; mounding soil up into plants encourage rooting

When to transplant:

A.   Plant directly into the soil.

B/C. After 6-12 months from rooting

Plant Spacing:

Plant 2-3 feet apart [6]

CARE AND CULTIVATION

Care Level:

EASY

Watering:

Sage has average watering needs.

Water on a regular schedule, let soil goes almost completely dry between watering.

Do not overwater.

In the tropics, water preferably, in the morning when the soil is cool or cooled down in the late afternoon. Protect plants during rainy season

Growing Notes:

Full sun only, cannot grow in the shade

Tolerates alkaline soil

Drought and frost tolerant, but killed in a winter-wet condition

Plants need trimming and pruning of the heavier and woody stems every late spring in order to keep them compact.

Best replaced after every 4 years to ensure the best quality

Flower Blooming:     

From late spring to mid-summer, it sends up purple flower spikes.

Blooms range from shades of Niagara, lavender, purple and blue flowers.

The flowers are hermaphrodites, and pollinated by bees.

Seed Ripens:     

From August to September

Companion plants:

Rosemary

Thyme

Oregano

Beans

Cabbages

Carrots

Cut flowers

Dislikes: basil, rue, cucumber and squash

Pests and Diseases:

Powdery mildew

Rust

Stem rot

Fungal leaf spot

Whitefly

Aphid

Mealy bug

Red spider mite

HARVESTING

Days to Harvest:

During the first year, harvest lightly until they are fully grown.

For minimal use, sage leaves could be harvest anytime. For bulk amount, sage leaves should be harvest prior to blooming.

Favorably harvest in the morning when the aroma are the strongest.

Storage:

Sage’s flavor is best when fresh, but it can be stored frozen or dried.

Dry in a well-ventilated room on screens away from direct sunlight and then store in a tight jar.

Let us know If you like this article and comment below. Feel free to post questions, inquiries and requests, as well as reactions, suggestions, and corrections. Do not forget to follow and help this blog post better content. Thank you!

As always enjoy all plants and gardening!

References

1. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. London: Dorling Kindersley.

2. Stearn, W. T. (2004). Botanical Latin. London: Timber Press.

3. Kintzios, S.E. (2000). Sage: The Genus Salvia. United States: CRC Press.

4. Olsen, R. (25 April 2000). "Absinthe and gamma-aminobutyric acid receptors". Proceedings of the National Academy of Sciences of the United States of America. 97 (9): 4417–8. 

5. Grieve, Maud (1971). A Modern Herbal: The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-lore of Herbs, Grasses, Fungi, Shrubs, & Trees with All Their Modern Scientific Uses, Volume 2.

6. Sheat, W. G. (1948). Propagation of Trees, Shrubs and Conifers. London: MacMillan and Co. 

Kitchen Garden in Pots

There are a variety of reasons why people are enthusiastic about gardening to discover if one truly enjoys gardening, growing plants, first step is to try something simple like a little kitchen garden in pots.

Start Simple with Pots

Ideally, to start a garden a list of things have been considered, this includes the location, the soil quality  and other basic for maintenance, and most especially what to plant and its layout or placement.  In choosing a site, it is important to consider the sun’s path, the soil quality, direction of prevailing winds, the availability of water source, the local climate and such conditions.

With a simple garden in containers the long list of requirements is ease down to the basics like local conditions. Using pots provide freedom of movement in which one could easily manage the plant placement concerning sun exposure, as most plants needs 6 hours of sun while some grow in shade.  The soil quality could to tweak according to the plant preference. Gardening with pots it is easy to create a microclimate. Protection from prevailing wind would be as easy as just reposition pots from outdoors to indoors. On the quantity, one could start with just one then gradually increase.

Here are some things to consider when gardening with pots:

Types of Pots

Wooden pots keep the soil moist and cool. As terracotta and clay pots are the most beautiful and more natural but are fragile, heavy and expensive. It support good drainage and help in air circulation. On the other hand, plastic pots are light but get hot quickly.

Sizes 

Large pots don’t dry quickly and deep provide optimum growing space. A large pot can hold more plants, less need for additional pots, hence less clutter. Smaller pots are easy to move around and could serve as an ornamental.

Shapes 

Wide-rectangular containers are more ideal in growing lettuce and other salad greens. While, deep pots are perfect for plants like tomatoes and peppers.

Drainage

Ensure pots have proper drainage to save plants from disease like root rot and fungus. Avoid overwatering, water only when the soil is dry.

Grow Edibles: Kitchen Garden

A great garden starter is growing edibles or a kitchen garden since we consume food everyday and it would remind that one has a growing food source that needs some tending. It would prevent neglect and foster a nurturing habit without so much coercion.

A kitchen garden, or potager in French and kailyaird in Scottish, is not only a vegetable plot but a combination of vegetables, herbs, fruits and edible and non-edible flowers in a structured design that is both functional and aesthetically pleasing.

As a beginner, choose edible plants that are easy to grow like herbs, as most are hardy and tolerant. Also consider one’s taste and/or most commonly used herbs and vegetables so nothing will go waste. Another item to consider is what grows best in one’s area or native plants. Choosing unsuitable plants create more work and often dead plants.     

Companion Planting

Consider planting tomato, basil and marigold together, it is an example of companion planting. It helps to keep plants healthy, as marigold repels insects and nematodes that are attracted to tomatoes. The symbiotic relationship is not only limited to repelling pests but also enhances taste, like chives improve the fiery flavors of pepper. Moreover, it is quite attractive compare to the monotonous one-crop planting.

A kitchen garden would always provide fresh and safe source of herbs and vegetables, fruits and flowers.  Citing Lisa Hubbard (2010), gardening is one-third science, one-third art and one-third Peace Corps. It is not just pure brawn but also understanding the basic, as this article hope to impart and build confidence to dive deeper in the wonderful world of growing plants.  

The next gardening article would be about herb garden as a continuance to kitchen garden. If you have comments, questions, reactions, suggestions and correction please feel free to post down below. And do not forget to follow. Thank you.

As always enjoy growing and nurturing green things!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney. C.J, (Eds.). (1972) Modern Century Illustrated Encyclopedia.(Vols 9).  Austialia: McGraw-Hill far Eastern Publishers.

2. Bartley, J. (n.d.). Who says a kitchen garden can’t be beautiful? [Blog Post]. Retrieved from http://www.finegardening.com/who-says-kitchen-garden-cant-be-beautiful

3. Brenner, D. (2010, June 29). Connecticut Kitchen Garden. [Blog Post]. Retrieved from http://www.countryliving.com/gardening/garden-tours/g840/connecticut-kitchen-garden-0809/?

Mango-Flavored Buttercream Frosting

This recipe is good for one 7-inch in diameter round cake, with 2 layers.

Makes 4 ½ cups of frosting.

Preparation Time:             15-30 minutes

Cooking Time:                   20-30 minutes

Ingredients:

¼ cup + 1/8 cup                white sugar (1/2c)

75 ml                                 water (1/2c)

3 pieces                            egg white (4)

1 pack of 225grams          unsalted butter, cubed (225+110)

¾ teaspoons                     vanilla extracts (1tsp)

½ piece                             mango for frosting (1)

¼ piece                             mango for decoration (1/2)

Procedures:

1.  Stir together white sugar and water, and boil it to 240 degree Fahrenheit. Use a candy thermometer to check the temperature.

2.  When sugar syrup reaches 240 degree Fahrenheit and start to appear thread-like, beat the egg whites at medium speed or at speed 4 until soft peaks.

3. Continue cooking the syrup until 260 degree Fahrenheit, and pour the hot syrup in a stream into egg white. Gradually increase the speed to medium high or at speed 6, then high or at speed 8. Beat until cold, thick, fluffy, stiff and risen. Slowly decrease speed.

4. Change paddle. Gradually beat at medium speed the cubed butter. At first it would collapse, DON’T PANIC! Once all the butter are added, gradually increase the speed to medium high or speed 6 then high or speed 8, until light and creamy. Then, add vanilla.

5.  Set aside 1/4 of the buttercream frosting for decoration

6. Add chopped mango and fully combine. Once fully combined, beat on high or at speed 8 for a minute.

This is just an alternative to the previous featured frosting. If you have tried the recipe, please share your thoughts down below and don’t forget to follow. If you find this recipe lacking feel free to post your reactions, suggestions, and corrections. And if you feel generous maybe follow such active concern would help this blog to create better content. Thank you!

As always enjoy cooking! Itadakimase! Kain na!

Reference and Inspired by:

1. How To Cook That. ( 2014, January 10).  Frosting Recipes Taste and Heat tested HOW TO COOK THAT Ann Reardon Kids React. [Video File]. Retrieved from https://www.youtube.com/watch?v=ptiFsI0rF4Q

2. Sundae T.

Baking Essentials Part 2