May 2025

VISITING AN OLD FRIEND AND ANOTHER TIME

By: Marti Reed

When you say “Sage, (meaning Salvia officinalis),” not too many need a tutorial on what sort of plant this is. Just the name conjures up memories of Grandma’s kitchen and a large, juicy turkey on Thanksgiving with a generous amount of stuffing bursting out, and the air fragrant with the smell of sage!

According to Wisconsin Horticulture Online, “The word sage has come to mean wise or a wise or learned person. Its scientific name, Salvia, means to be in good health or to save”, while officinalis is an old reference to an herb store, pharmacy, or drugstore.”

Sage, an aromatic herb, is a staple in many kitchen gardens and is easy to grow. It prefers a sunny spot in well-drained, neutral soil. It is a good companion plant for rosemary, carrots, strawberries, and cabbage and if a few plants are left to bloom, the purple flowers will attract pollinators, increasing your harvest. Many varieties of sage are available. You may consider colorful red sage, green-gold variegated sage, tricolor sage and the fragrantly fruity pineapple sage with its beautiful red, late-summer flowers. All varieties are fairly drought-tolerant and only need watering when the soil is dry. To avoid mildew, just make sure airflow around your plants is adequate and you have 24” – 36” spacing between them.

But other than growing it and adding it to stuffing, just what else is sage good for?

In Elizabethan England, sage was added to little nosegays, called Tussie-Mussies, to help disguise the stench of London streets. Including it in our cut bouquets not only adds fragrance, but interest as well. The fuzzy silver-gray leaves add contrast to bright blooms and also acts as a filler.
Native Americans used sage in rope-bound bundles for “smudging.” They believed smudging ceremonies would purify and cleanse their environment and often used it for spiritual rituals.
Some believe it is a useful medicinal aid and use it as a mouthwash to help with oral hygiene and treat issues like ulcers and inflamed gums. It can also be used to aid in digestion and relieve digestive discomfort, such as bloating and gas.
Many wreaths, swags and Christmas trees are also adorned with sage and other fragrant herbs. Who can resist pomanders, potpourri, sachets, and ornaments that seem to remind us it’s the holiday season with just one sniff.
Dried herbs, such as sage, are routinely added to salt to preserve the fresh flavor to be used as a robust seasoning or maybe infused in oils for a wonderful bread dip.

I am fortunate to own a wonderful book by Emelie Tolley and Chris Mead entitled “HERBS: Gardens, Decorations and Recipe.” Some of the ideas and information in my article were inspired by this book.

Well, while this all sounds good, in my mind’s eye, I am back in my Grandma’s kitchen, helping her prepare stuffing with her homemade bread! And what would be better than to share her easy recipe with all of you!

Grandma’s Sage Dressing:

Cut 1 loaf of bread into 1” cubes, Set aside.
Melt 1 stick (½ c.) butter or margarine over low heat.
Add ½ c. diced onion and ½ c. chopped celery. Saute until cooked.
Add ½ tsp. salt and 3 TBLS. minced fresh SAGE. Stir to combine.
Toss in the bread cubes until all are coated.
Use the stuffing for inside a chicken or turkey, or just use a casserole dish and top with ½ c. chicken broth, baking for 30 minutes at 350* (Vegetable stock can be substituted for a vegetarian option.)
MOST IMPORTANT STEP: TAKE A DEEP BREATH AND ENJOY A TRIP BACK TO MY GRANDMA’S KITCHEN!