Culinary Salvia (“Sage”)
Common Sage (Salvia officinalis) – A perennial, native to the Mediterranean region, grown in Wisconsin as an annual. It has woody stems, silver-grey leaves, and blue to purplish flowers. It is a staple herb that is used in meat dishes, sausages, stuffing and tea.
- ‘Aurea’ – Golden variegated foliage
- ‘Tricolor’ – Variegated leaves are cream, purple & green
- ‘Purpurescens’ – Purple shaded leaves
- ‘Berggharten’ – Larger silver/green leaves. This is the hardiest of the group and may overwinter in zone 5, with protection.
Pineapple Sage (Salvia elegans) – Grown as an annual, Pineapple Sage can grow to 36” in a single season. The foliage has a mild pineapple flavor and can be harvested fresh for use in salads, desserts, cold drinks or as a garnish. Dried leaves can be used to make herbal tea, used in jellies and in potpourri. Brilliant red funnel shaped flowers aren’t produced until late summer so the plant is grown primarily for its foliage.