Sage (Salvia officinalis) is probably best known as the herb for stuffing.  In addition to stuffing, sage is great in pasta sauce, sausages, breads, and with vegetable such as carrots.  Sage dries easily especially in my dry climate. Sage can also be frozen for later use.  Depending on the weather you may be able to harvest some fresh sage for your Thanksgiving stuffing.

Sage, Salvia officinalis

Sage grows as a small shrub and attracts bees to its beautiful blue flowers.  In addition to the typical sage as pictured above, sage also comes in other varieties and colors including Golden – with leaves splashed with golden yellow, Purple – leaves of purple and green, and Tricolor – leaves of white, green, and purple. 

Golden Sage
Golden, Purple Sage, and Tricolor Sage all have the same scent and flavor as typical culinary sage.  Planting them can add more diversity to the landscape.  The leaves can be used as a garnish or to add color to appetizers.

Tricolor Sage

Purple Sage

Their relative, Pineapple Sage Salvia elegans, is a tender perennial which I grow in a pot and bring inside over winter.  As the name suggests, the leaves have a pineapple scent and flavor which goes well with fruit drinks and fruit salads. Pineapple Sage also has a brilliant red flower. Other than Pineapple Sage, the sages mentioned are drought tolerant.

Pineapple Sage, Salvia elegans

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