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Step 1
Common Garden Sage: Is the traditional grey leafed sub-shrub called for in most recipes. It's great for drying and has the best flavor you can grow. It is evergreen and hardy in zones 5-10 and can grow 3 feet tall and wide.
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Step 2
'Purple Sage': Still has a good flavor, though not as strong as common sage. This shrub has attractive purple foliage on the top of the plant with the lower/older leaves turning green. Use this Sage for a fresh garnish. 2 feet tall and wide and also cold hardy.
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Step 3
'Tricolor Sage': Even more stunning to look at, 'Tricolor' has the grey-green and purple leaves, but they are also variegated with a creamy white edge. Used just like the purple sage.
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Step 4
'Golden Variegated Sage': Has the grey-green leaves with a lovely edge of golden yellow. Not as hardy as the sages above, it is prone to freezing if temperatures dip below 20 degrees. Good flavor and aroma.
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Step 5
'Berggarten Sage': Is a much smaller and compacted plant, only growing 1 foot high. The leaves have a mush greener color and add great flavor and appealing color to dishes. Cold hardy to zone 5.
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Step 6
'Greek Sage': The tallest variety that grows up to 4 feet. The grey leaves are fuzzy and the flavor is extremely strong. This sage is often used for oils and medicinal purposes. It is grown as an annual in colder climates.
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Step 7
'Clary Sage': Not really used in cooking, though its tamer sage flavor is sometimes called for in egg recipes. This one is for soaps and perfumes. This sage has also long been used to aid digestion, as a tonic for kidney disease, and as a main ingredient in love potions. 3 feet tall and wide, this is a biannual sage that can tolerate temperatures down to zone 5.
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Step 8
'Pineapple Sage': I saved the best for last! This pretty green plant has red flowers that smell exactly like pineapple and attract hummingbirds. The sweet flavor of the leaves is used for desserts and the flowers are used to decorate cakes. Unfortunately, it is only hardy in zone 9-11, but the rest of us can grow this as an annual.
Comments
Mackeybooks said
on 11/26/2008 This is such a good article. The first time I had a plant of the Berggarten sage I was not sure whether it was good for cooking, and of course it is great. Well done!
lydiabily said
on 11/24/2008 Yum! I love sage. I never knew about pineapple sage! Thanks for the great information and the terrific tips.
tweezle said
on 11/22/2008 Fantastic information!! Thanks so much.
Gardengates said
on 11/9/2008 Thanks for this wonderful pocket-guide to edible sages. It should be referenced by gardeners and cooks who want to know about this versatile and beautiful plant.
Pillain said
on 11/8/2008 Looks like I'm in the right zone for Pineapple Sage!