Here's an old English saying regarding sage: "He that would live for ever should eat sage in May." Sage is an aromatic evergreen plant that grows up to two feet tall. Two years ago we planted three sage plants and they are big and beautiful! The leaves can be harvested all year round and it produces beautiful purplish flowers that attract butterflies and bees.
Last year we harvested our sage in the early fall. We bundled up the sage leaves with rubber bands and then tied them with wire on to a couple of metal wreath frames. They hung on the wall through the winter and we took them down in the early spring to crush the leaves for cooking use. It really doesn't take that long for the sage to dry out, but I liked the natural touch of the wreaths and enjoyed them for several months.
|Wreath made from sage and thyme with berries from the dogwood trees|
Sage has antiseptic, anti-fungal, anti-spasmodic, diuretic and estrogen-balancing properties. It is an extremely useful medicinal herb that can help calm a winter cough, aid in digestion and is a natural antibiotic. Make a tea using either fresh or dried herbs to fight coughs, colds, chest infections and the flu. It should only be consumed for up to four days as it is extremely powerful. The tea is also used as a gargle for sore throats and as a mouthwash to help heal ulcers and sore gums.
A huge bowl of sage, freshly cut from the garden was washed a prepared for the dehydrator. After dehydrating for about 12 hours, I was able to crush the dried leaves and sift them through a wire strainer.
I now have a big jar of crushed sage and I even made a few tea bags using a coffee filter cut in half. I will definitely be drying more sage to keep for the winter as coughs and colds are sure to arrive. Are you saving herbs to use for medicinal purposes?