Sage is a culinary herb that I hardly ever use but I just love to have them in the garden for their foliage which are also variegated and colorful. The one in the picture is the golden variegated leaves and I have another one which is a purple variation. And of course I also have the common sage as they call it with the bluish, gray leaves and its actually flowering right now which look like lavender flowers.
Sage or Salvia officinalis is known for its healing properties but I’d rather use it for cooking which I have a hard time finding recipes until I saw an Italian cooking magazine where the use of this herb is almost in every recipe. An example is the Chickpea soup or Minestra de Cici. Ricotta and Sage Tortelli is also a good one. The only common sage recipe I know is Pork Chops with sage and served with apple sauce.
Other cultivars of sage that I like is the pineapple sage or Salvia elegans. It grows into a bush and has red flowers. I like to eat the flowers by itself, or you may sprinkle them in salads and the leaves I use to flavor my tea.
Sage or Salvia also have a variety that is ornamental and is used as beddings in big gardens. It has either blue or red flowers. It is a member of the mint family. Clary sage or Salvia sclarea is used for perfumes and as ornamentals.
Sage or salvia is fairly easy to grow as long as it is situated where they can have ample sun. They can be perennial, annual or biennial depending on the cultivar. The soil needs to be on a sandy side for drainage. It will also needs some fertilizer that has a higher middle number to aid in the flowering process.