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Salvia officinalis
The classic herb has downy, gray foliage and edible blue flowers that bloom in summer. I enjoy using the fresh leaves in punches, herbal teas, and iced drinks. Plant this annual in containers in full sun to part sun in average, will-drained soil. Wash leaves before use.
Chef Jeff’s Sage Punch recipe:
2 Large handfuls fresh sage leaves
2-3 quarts water
2 cans mandarin orange sections, drained
2-3 tablespoons honey
1 bottle ginger ale, or champagne.
Combine water and sage leaves in a saucepan and bring to a boil, stirring. Simmer for 5 minutes. Strain out sage and stir in honey. Allow to cool for several hours in refrigerator. Add fruit and ginger ale. Serve chilled, with ice ring. Add a decorative touch to your ice with borage flowers, sage leaves, or fruit frozen inside.
Full Sun to Part Sun
Height 30"
Spread 36"
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