Sauge. Salbei.

No. 1354. - This is a hardy, perennial plant, possessing some medicinal properties. It is cultivated principally for use as a condi-ment, and is used more extensively than any other herb, both green and in a dried state, for seasoning stuffings, meats, stews and soups. It is also used for flavoring cheese, and, in the form of a decoction, is sometimes employed for medicinal purposes. It should be gathered for drying before the development of the flowering shoots; and when cultivated for its leaves, the shoots should be cut off as they make their appearance. The product will be largely increased, as the leaves are put forth in much greater numbers and attain larger size.

Culture

No. 1355. - Sow it early in spring, in very rich ground. Cultivate it often and thin the plants to sixteen inches apart. The plants will survive the winter, and, if divided, will give a second crop superior to the first in quality.

Broad-Leaved Green Sage

No. 1356. - The stem is shrubby, and the leaves are large, broad and heart-shaped, woolly, toothed on the margin, and produced on long foot-stalks. It is rarely employed for cooking purposes, but for medicinal purposes it is considered better than any other sort.

Common Or Red-Leaved.*

No. 1357. - This is the common Sage leaf of the garden, and, with the green-leaved - which is but a sub-variety, is the most esteemed for culinary purposes. The young stalk, the leaf-stems, the ribs and the nerves of the leaves are purple. The young leaves are sometimes tinged with the same color, but generally change by age to clear green. The red-leaved is generally regarded as possessing a higher flavor than the green-leaved, and is preferred for cultivation.

Green-Leaved

No. 1358. - A variety of the red-leaved. The young shoots, the leaf-stalks, the ribs and the nerves of the leaves are green.

Narrow-Leaved Green Sage

No. 1359. - This variety is mildly flavored and is the most esteemed of all the sorts for use in a crude state. It is also one of the best for decoctions.

Dried Sage

No. 1360. - Sage, when used for culinary purposes, is best in its dry state, whole or ground; but like all other herbs, it should be used moderately.