Growing Sage Indoors!

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Mother's Herb Garden: Sage

This savory herb enhances many meat dishes and is a welcome addition to any herb

garden.

 

January/February 1980 By the Mother Earth News editors

 

Lately, more and more people have begun to understand just how limited—in both

variety and nutritional value our " modern " diets hove become. This realization

has sparked a new and widespread interest in the culinary and therapeutic uses

of herbs ... those plants which — although not wellknown today—were, just one

short generation ago, honored " guests " on the dinner tables and in the medicine

chests of our grandparents' homes. In this regular feature, MOTHER examines the

availability, cultivation, and benefits of our " forgotten " vegetable foods and

remedies. . . and—we hope—helps prevent the loss of still another bit of

ancestral lore.

 

For one thing, a sage houseplant—which doesn't encounter the kind of cold nights

and chilly, rainy days that can retard growth —will mature quickly and produce

tender, delicately flavored leaves.

 

Furthermore, since sage is an evergreen perennial, such plants will last for a

number of years In indoor containers ... where they're not likely to be

disturbed or destroyed, as often happens when the herbs are grown in a garden

that's plowed each spring. (Sage plants, by the way, were once thought to be

barometers of success: As they thrived or withered, it was believed, so would

their owner's business.)

 

CULTIVATION AND CARE

If you decide to raise this magnificent mint indoors, just plant several seeds

in a five- to six-inch pot (I use plastic containers, as they tend to hold

moisture longer than do clay pots). Then, once the sage has sprouted, thin It

back to one or two seedlings In each container.

 

Fairly rich soil is necessary to produce healthy herbs (a little rotted manure

or compost mixed with any good dirt is fine), and the potted plants should be

placed on a sunny windowsill. After the sage shoots are at least four inches

high, enrich their water now and then with a good liquid plant fertilizer ...

used according to the directions on its label.

 

STORE AND SAVOR

After the plants have reached maturity, they may be harvested as often as three

or four times a year. To do this, cut the longer leaf stems back to about six

inches and leave the little central shoots intact. (When shorn, the herb may

look a trifle sad for a short time, but just give it a feeding of fertilizer and

place it on a south or west windowsill ... and, in a few months, you'll find

it's ready to be harvested again.)

 

Next—with small shears-snip the gathered leaves from the severed branches,

discard the stems, and spread the greenery thinly on cloth or paper in a subdued

light. When the leaves are crispy dry, store 'em (whole or crushed) In a

container that will keep out both light and air.

 

The taste of many a batch of stuffing, bowl of soup, and patty of sausage can be

enhanced by the addition of a pinch or two of this ancient, aromatic herb. And

the Chinese liked sage tea so much that they used to trade the Dutch three

pounds of their own famous green tea brewing leaves for one pound of sage!