Is Russian Sage Edible?

Russian sage is a beautiful herb common in southeast Asia, where the climate is warm and soil is dry. Russian Sage has tall, lean stems and small, budded flowers that serve a variety of purposes. Although the plant once served a historical and medicinal function, it is now used primarily as a garnish and garden ornament.

History

The plant was discovered in 1840 and named after a Russian diplomat. It was once used as a febrifuge, or cooling mechanism to reduce fevers. Today, the plant is used primarily as a decorative garnish or for aesthetic purposes.

Functions

While the leaves of Russian sage are inedible, the small lavender buds may be eaten in salads or used as garnish. They have a sweet, flowery flavor that complements salad greens. Although the leaves should not be eaten, they may be used to garnish meats. Russian sage has also been used as an insect repellent, and especially deters cabbage moths and worms. Today, the plant is generally grown simply for aesthetic purposes and is used in potpourri and potted arrangements as well. Simply cut the plant at its base and hang upside-down in the shade.

Details

Russian sage is best grown in dry, hot places, as it is very drought-tolerant. It is believed that the plant originated in Tibet, though the plant is also native to surrounding regions. The plant releases a pungent scent when crushed, and many botanists liken the plant to another similarly scented plant: sagebrush.

Expert Insight

Russian sage does best in a rich, well-drained soil facing the sun. Although the plant can tolerate shade, its form becomes less rigid and firm in cooler climates. The plant is vulnerable to drought in the first two months of its growth, however, once fully-grown, it has a surprising tolerance to such situations. Russian sage also does well in maritime gardens. The plants are capable of surviving temperatures of about -15° C, but frosts generally cut back the stems.

Misconceptions

Although it is called "Russian Sage," the herb is not technically a sage. The plant was named after Russian diplomat B.A. Perovski by Russian botanist S.G. Karelin in 1840. True sages are members of the genus "Salvia," which includes common cooking herbs, such as "Salvia officinalis." Russian sage's scientific name is "Perovskia atriplicifolia." Although Russian sage and salvias share the same scientific family (Lamiaceae), they are entirely different plants. While Russian sage is native to Central Asia, Pakistan, Afghanistan and Tibet, culinary sage originated in the Mediterranean region.