Sage

The botanical name for sage, salvia, is from the Latin salvare, which means to heal or cure. The word is also the root of our word "salvation". This is interesting because the Arabs believe that the herb confers longevity almost to the point of immortality.

As the herb's name indicates, it is also supposed to bestow wisdom.

In the garden it was once believed that sage would thrive if the owner's business were prospering, but wilt if bad times were pending. An early English legend also maintains that the herb thrives in a garden where the wife rules the house. It became customary therefore for the husband to prune sage bushes ruthlessly to conceal evidence of his subservience. Among other quaint legends surrounding the herb is the belief that it is bad luck to plant your own. A stranger must be found to do it for you. Also, ensure sage shares the bed with another herb. A bed full of sage brings misfortune.

Sage is a hardy (to zone 4) perennial that should be watered frequently until it's well established and then watered infrequently. The seed doesn't store well and although it germinates quickly it takes about two years for the bush to grow to the productive stage. It is better therefore to propagate sage from cuttings.

There are many species of sage, but the most popular are common or garden sage; blue and purple sage, both sanctioned as substitutes for garden sage in soups, stews and meat dishes; pineapple sage, recommended in jams, jellies and chicken dishes; golden sage and dwarf sage, dense, attractive border herbs, and the very handsome tricolor sage with variegated leaves in cream, purple and green. Clary sage, an attractive species with huge gray leaves and pretty lilac and pink flowers, is named from the Latin, Clarus, meaning clear, because a decoction from the seeds is supposed to make an excellent eyewash.

Medicinally, sage is antiseptic and astringent and is recommended as a mouthwash for canker sores, sore gums and sore throats. The astringency of the herb makes it beneficial in cases of mild diarrhea. Sage is a digestive tonic and stimulant. In Chinese medicine, sage is a yin tonic and is used to both calm and activate the nervous system.

In his book, The Green Pharmacy, James A. Duke, Ph.D., claims he has identified six anti-inflammatory compounds in sage, and advocates it use in cases of carpal tunnel syndrome. He also extols the herb for treating Alzheimer's disease (British researchers have confirmed that sage inhibits the enzyme that breaks down acetylcholine, thus preserving the compound that seems to help prevent and treat Alzheimer's), asthma, bad breath, baldness, body odor, gingivitis, tonsillitis, wrinkles and yeast infections.

The German government's herbal advisory Commission E sanctions sage as an antiperspirant and deodorant. The herb can be taken internally in a variety of forms and externally as an undiluted alcohol extract. Commission E recommends the following dosages: as a whole herb, four to six grams daily; as an essential oil, 0.1 to 0.3 grams daily; as a tincture, 2.5 to 7.5 grams daily; or as a fluid extract, 1.5 to three grams daily. If used externally, daub the alcohol extract under the arms. Sage will suppress the yield of breast milk, so nursing mothers should be aware of this and avoid the herb.

Sage has an affinity for other muscular Mediterranean herbs such as rosemary, oregano and thyme. The combination produces a rich flavor in robust winter soups and stews. Also, fresh sage contains delicately flavored oils which are a delight in contrast to the pungent taste of dried sage which all too frequently has languished in the kitchen cabinet for far too long.

Sage contains potent antioxidants, which retard spoilage, endorsing the herb's traditional use as a meat preservative. This has lead to a convention of some folks only using the herb in sausages and turkey stuffings etc. The herb is under-utilized in meatless dishes. Here are two excellent vegetarian recipes featuring the herb:

Acorn Squash Stuffed with Sage

· 3 medium sized acorn squash, cut in half

· ½ cup dry breadcrumbs

· ½ cup cornbread crumbs

· ½ onion, chopped fine

· ½ cup milk (or milk substitute such as nut or coconut milk)

· 1 egg, beaten

· 2 Tbsp. fresh sage leaves, finely chopped

· 2 Tbsp. butter, melted

Bake squash cut side down in an ovenproof dish containing about one inch of water for one hour at 350F. When sufficiently cool, scoop out the squash (reserving the shells) and combine with the rest of the ingredients except butter. Spoon the mixtures back into the shells and drizzle with the oil. Bake for an additional 15 minutes at 350F.

Sage Corn Bread

· 1 cup of unbleached white flour

· ¾ cup of yellow cornmeal

· 3 tsp. baking powder

· ½ tsp. sea salt

· 1 cup milk (or milk substitute such as nut or coconut milk)

· 1 egg

· 2 Tbsp. honey

· 2 Tbsp. olive oil

· 2 Tbsp. fresh sage leaves, coarsely chopped

Heat the oven to 425F and lightly oil an eight-inch pan. Mix together the flour, cornmeal, baking powder and salt. In another bowl whisk together the soymilk, egg, honey, olive oil and sage. Add to the dry ingredients and stir until just combined.

Pour the batter into the oiled pan and bake until golden brown on top, about 20 minutes. Remove from the oven and cool for about 10 minutes before turning out on to a rack. Allow to cool thoroughly before slicing.

Golden sage (Aurea), with its beautiful chartreuse-yellow leaves augmented with dark green swashes, is an absolute visual delight in the garden. Unfortunately, it's a tender perennial and will only thrive in zones 7-9. It can also be used in the kitchen in the same way common garden sage is used. The following chicken recipe utilizes a number of ingredients of similar hue for a "golden" culinary theme.

Golden Sage Chicken

· 2 boneless chicken breasts, skin on

· 1 cup of white wine with a golden tint, such as Chardonnay

· ½ cup of chicken stock

· 1 medium yellow onion, finely chopped

· ½ yellow pepper, finely chopped

· ½ orange pepper, finely chopped

· 3 Tbsp. of butter

· 2 cloves of garlic, crushed

· Pinch of cayenne pepper

· ½ tsp. of sea salt, or more to taste

· 1 Tbsp. white flour

· 1 Tbsp. fresh chopped golden sage

Sauté the chicken breasts on both sides in half the butter over a medium heat until lightly golden. Remove the chicken breasts and set aside. Add the rest of the butter to the pan and sauté the onion until translucent. Then add the peppers and the garlic and sauté for a few minutes more. Add the flour and stir thoroughly to make a roux. Reduce the heat and slowly add the chicken stock and the wine, blending completely to form a rich gravy. Add the cayenne and salt. Place the chicken breasts back in the sauce, cover and simmer over a low heat for about 30 minutes until the chicken is cooked. About 10 minutes before serving, stir the chopped golden sage into the sauce. Serve with rice and a green vegetable.

Bruce Burnett, has won four Pacific Asia Travel Association (PATA) Gold awards for travel journalism. Read more of Bruce Burnett's writing on his websites:

1. http://www.globalramble.com/
2. http://www.bruceburnett.ca/
3. http://www.herbalcuisine.com/

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Herb Gardening - Common Herbs You Can Grow

Herbs have been an important ingredient in cooking as they give a strong taste and aroma to the food. This is why growing herbs in your garden is very beneficial. With herb gardening, you can use your plants in cooking and it also gives beauty and good smell to your environment.

If you plan to use your herbs in cooking, there are important steps that you should know. Drying the herbs is one part of herb gardening. To do this, cut the tops of the leaves, have them washed, and have them air-dried until all the water has evaporated.

Tie the stems together, put them in a paper bag, and hang to dry. Remove the leaves from the paper bag after two to three weeks and crumble them, oven dry and store in a glass jar. You can now use your herbs in cooking.

Basil is the most common herb grown in herb gardening. One kind of basil that you can grow in your garden is the Dark Opal which can also be used as decoration because of its dark red leaves and light pink flowers. Aside from its attractive looks, it can also be an added flavor to tomato pastes.

Another kind of herb that is commonly grown in herb gardening is chives which look like a blade or grass. These petite herbs are sturdy and can grow well through a drought. They can easily be grown and they are perfect for gardeners who do not have much time working on their garden. Chives are best used in egg dishes, salads, and some sauces.

Mint is another perfect plant for herb gardening. It gives a minty smell in your backyard. Mint gives a good flavor to lemonade, mint juleps, mint jelly, and some fruity drinks. Two of the most favorite herbs grown by gardeners are sage and thyme.

They are both used in soups, chicken, pork, turkey, and sausages. Sage also adds beauty to the garden because of its flowers with blue spikes.

If you want herb that can give a good smell to your environment, you can try growing lavender. Its light purple flowers are very beautiful and produce a very good smell. The lavender is often used as perfume and candle scents.

Another herb which you can grow in your herb garden is sesame which is used in breads, crackers and cookies. Borage is also another type of herb and is often used in salads while chervil is used in egg dishes. The sweet marjoram is also a useful herb which is best in lamb, salad, fish, and soup. You may also try dill which gives flavors to meats and pickles.

Herb gardening is fun and is very useful for gardeners who also love cooking. You can save money from buying these expensive herbs in stores and you can also earn money if you sell your harvests.

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Thyme a Verstile Herb

Introduction

Thyme is a classic seasoning used by chefs and cooks the world over in many types of dishes including salads, soups, chowders, sauces, breads, vegetable and meat dishes, and even jellies and desserts. Thyme is a classic ingredient in two different herb combination's Herbs de Provence and Bouquet Garni.

It is an easy herb to grow and can be planted in many different situations to add interest to the garden. Thyme requires very little care and can withstand a variety of growing environment. It is a hearty ground cover and can withstanding foot traffic which would make it a perfect choice to add between stepping stones at the entrance to an herb or fragrance garden as it will release it's wonderful scent whenever disturbed.

Thyme contains antibacterial properties and is as an ingredient in mouthwash as well as a medicinal herb for respiratory problems. Also used in eczema, psoriasis, broken chilblains, parasitic skin affections and burns as an ointment.

It should be grown as a companion plant for Lavender, Catnip and Horehound. There are well over 100 varieties and are so close in appearance, it is often difficult to differentiate them.

Growing Thyme

Location

Thyme likes a light, dry, stony soil in full sun or partial shade. Thyme will also grow on heavy clay soils but it will need too drain well so it will need to be amended. It does not like excessive moisture and generally in richer soil it becomes less aromatic .

Propagation

The seeds can be sown directly in soil or pots in a warm location after danger of frost has passed. Sow thinly then cover with a 1/4 inch of soil. Keep moist and germination should occur within 5 to 7 days. Plants may also be increased by divisions, You start by dividing old roots or making cuttings by cutting pieces off the plants with roots on them. Simply move to the new location and replant. The perfume of Lemon Thyme is sweeter if raised from cuttings or division than if planted by seed.

Growing
These perennial herbs do pretty well left on their own. They do not require fertilizer nor much fussing with. In fact they are better in poor soil that has not been tilled and cultivated. A good idea is to plant them in between stepping stones or at the beginning of a garden path. When ever the plant is disturbed it will release some of it's wonderful fragrance. In fact a few years back one of the large nurseries was marketing a whole collection of ground covers called stepables for their ability to withstand light foot traffic and Thyme was high on their list.

Harvesting

Thyme leaves are at their best if picked just as the flowers appear. Store fresh thyme in a plastic bag in the vegetable crisper drawer of your refrigerator or stand sprigs in a glass of water on the refrigerator shelf.To dry Thyme, hang bundles of sprigs upside-down in an warm, dry, airy location for about ten days.Dried thyme should be stored in a cool, dark place, in an airtight container for up to 6 months.

As with most leafy dried herbs, be sure to crush the leaves between your hands before using them for best flavor. Leaves should be stripped from the twigs pulling in the opposite direction of the leaf growth.

Glenn Bronner is a professional grounds keeper with over 35 years of expedience. Come join him as he tends the Urban Garden and The Woodland Garden and shares gardening tips and knowledge. At his site. Glenns Garden
glenns-garden.com

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Organic Gardening - Flower, Herb and Vegetables

Flower, herb, and vegetable gardening can all be a rewarding and enjoyable experience. They are a great addition to any garden or even a room. Taking an idea and turning it into an actual garden of your dreams can be a little challenging at times if not planned properly. No matter what type of garden you are thinking of, they all have there own unique characteristics and purposes.

Gardens can be designed for many reasons, indoor decoration, an addition to your landscape, in window boxes to add accent to the look of your home, containers or pots to jazz up a porch or patio or just a garden to supply you with cut flowers or vegetables. They all can be just as rewarding and can be done with organic methods.

The joy of planning a garden or gardens, watching a plant start out from a seed and blossom into a piece of natural art, to working the soil and understanding the natural benefits it can provide you is what organic gardeners are all about. They enjoy nature, learn it's methods and work with it and not against it, along with getting the most out of there work.

Learning the way plant life grows naturally in your area is the first step in planning your organic garden. Watch nature, learn and follow it's directions, it has many benefits it can provide you in having a healthy garden. Grow Green and receive the reward that nature can provide you naturally in your gardening practices.

A environment friendly and healthy way of gardening. Organic Gardening is away of gardening in harmony with nature. Growing a healthy and productive crop in a way that is healthier for both you and the environment.

John Yazo
http://www.organicheirloomgardening.com

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Herbs in pots

For indoor herbs, it's obvious you're going to need them in pots or containers. Good alternatives include window boxes and hanging baskets. Growing an indoor herb garden isn't much different than growing them outdoors. They are all herbs, and they require the same basic things.

Give plants soil, water, and sunlight, and they'll survive. Herbs need the exact same things. Sunlight should be given to herbs regardless of where you grow them. To get the best sunlight, you can place the herbs in the kitchen or near a window. Different herbs require different doses of sunlight, but generally need a sunny location. You can also use "grow lamps" or fluorescent lamps to provide additional light to your herbs. Soils, should be not too rich, so as for it to remain well-drained. Throw in one part coarse sand or perlite to two parts potting soil to make the best soil for herbs. To have good drainage, throw in about an inch of gravel in the bottom of each pot. You can also keep the soil sweet for herb growth by supplementing it with a teaspoon of lime per 5-inch pot. The last thing you don't want to miss out is water. Moisten the pebbles, and mist the plants to keep them in favorable humidity. Indoor herbs will need more water than outdoor ones, but try not to drench the roots.

The best advantage of containing an herb is that you can move them around as you wish. Annual herbs can stay indoors for the whole season, but perennials should be placed outside on summertime. At first frost, they can be moved back indoors. Mint, chives, and tarragon are herbs where this rule is often overlooked. These three go into rest period and after exposure to light frost, grow better.

While all herbs can be contained, there are times where you should grow them in containers. For instance, mint - unless you want it to overrun your garden, contain it. It's really not hard to grow an indoor herb garden. With it you have your herbs in reach should you need them for cooking. Follow the aforementioned tips, and you'll be raising healthy plants in no time. Don't forget to feed some artificial light and repot them every year. Also know you herbs so you'll know what you'll need to replant, or which ones you'll need to move as the climate changes. Harvest your herbs, use them, and don't let them rot in your garden. Pruning promotes plant growth. This rule applies to herbs as well. Use them, store them, or give them away.

Kathryn D. Burrows has a Chinese herbalist relative and has taken a deep interest in herbs and herb gardening. She started growing herbs in her own backyard for fun and realized that it was so much more than a hobby. You can read more about Kathryn's methods on growing an herb garden at www.superherbgardensecrets.com.

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