The garden sage (Salvia officinalis) we know and love for Thanksgiving turkey and dressing and sausages is a hardy plant that can grow two feet tall and five feet wide.

The gray green leaves can be an anchor in an herb or flower garden. Sage’s beautiful blue flowers are edible in salads and other dishes. Sage enhances the flavors of robust meats like duck, wild game, lamb, and pork. Sage attracts honey bees.

Drying

Dry small bunches of sage by hanging them upside down out of the sun in an area with good air circulation. Dried sage holds its color and flavor. Dried leaves have a stronger but slightly different taste than fresh leaves.

Varieties

Our annual spring sale usually offers about 20 varieties of sage that grow well in St. Louis gardens. Grow a variety of sages including ‘Berggarten’ (Salvia officinalis ‘Berggarten’) Tricolor sage (Salvia officinalis ‘Tricolor’), golden sage (Salvia officinalis ‘Aurea’), purple sage (Salvia officinalis ‘Purpurascens’), pineapple sage (Salvia elegans), Mexican bush sage (Salvia leucantha), and Black and Blue sage (Salvia guaranitica ‘Black and Blue’).

‘Berggarten’ is a favorite choice of St. Louis herbers. It is hardy, tasty, and has beautiful silvery leaves.

Pineapple sage leaves have a delightful pineapple fragrance, sweet and luscious. The vivid red blooms in autumn attract migrating hummingbirds.

‘Black and Blue’ sage gets its colorful name from its unusual flowers, deep blue in a black calyx. It blooms from midsummer until frost and attracts hummingbirds.

A fall flowering favorite, ornamental Mexican bush sage rewards us in autumn with velvety purple-blue blooms that remind us of chenille. The flower spikes dry easily for fall wreaths and arrangements.