Botanical Name: Salvia officinalis
Family: Lamiaceae (Mint family)

What We're Growing:
We grow culinary sage for its soft, silvery-green leaves and earthy aroma. This perennial shrub adds beauty, structure, and resilience to the herb garden — and wisdom to the kitchen.

How We Use It:
Sage is used in roasts, broths, herbal butters, vinegars, teas, and infusions. We also dry it for winter use, burn it in ceremonial bundles, and steep it into skin-soothing tonics and hair rinses.

Why It’s Good for You:
Sage is a powerful astringent, antimicrobial, and hormone-balancing herb. Internally, it helps regulate excessive sweating and supports cognitive clarity, especially during times of hormonal transition.

It’s traditionally used to soothe sore throats, support oral health, ease menstrual cramps, and balance estrogen levels. Externally, sage tea or infused oil can be used for skin irritation and minor wounds.

In the Garden:
Sage prefers full sun and well-drained soil. It’s drought-tolerant, deer-resistant, and long-lived when pruned regularly. Bees love its purple blooms in early summer.

Fun Fact:
In medieval Europe, sage was considered so valuable for health and longevity that gardens were rarely planted without it — earning it the Latin name Salvia, meaning “to save” or “to heal.”