Monthly Archives: July 2014

The Benefits of Sage

This is our fourth blog in the series” The Power of Herbs”:

The Power of Sage

Scientific Name: S. Officinalis

Family: Sage is part of the Lamiaceae family.


These are some of the most common species of Sage:

  • Tricolour Sage
  • Purple Sage
  • Pineapple Sage
  • Narrow-leaved Sage
  • Common Sage
  • Golden Sage
  • Clary Sage

Medicinal Uses for Sage:

  • Sage has anti-inflammatory, anti-oxidant and anti-cancer properties.
  • Sage is beneficial in the healing of a sore throat.
  • Sage may help to reduce excessive perspiration
  • Sage may help to guard against low levels of acetylcholine, a neurotransmitter that is related to the loss of brain function, and it is suggested that this loss could be one of the causes responsible for Alzheimer’s disease.












Culinary Uses:

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

Nutritional information

Serves 6

30 minutes or fewer

Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that’s not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 tsp. sugar or honey in with the sage and olives.

  • ½ lb. whole-wheat spaghetti
  • 3 Tbs. olive oil
  • 4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
  • 1 ½ lb. ripe tomatoes, coarsely chopped (6 cups)
  • ¾ cup cooked chickpeas
  • 2 Tbs. fresh chopped sage, plus more leaves for garnish
  • 2 Tbs. chopped Kalamata olives

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.

2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.

3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.


Gardening Tips:

Type of Plant: Sage is a perennial in Zones 5 to 7.

Time to Plant: is in the spring after the last frost has passed

Time to Harvest: is in the late spring through to fall.

Location in the garden: Sage likes full sun.

Soil Type: Sage likes well drained soil

Advice from My Grandma’s Garden:

Sage is subject to pests such as aphids, white flies, and thrips.

Sage is a good companion to plant with carrots, cabbage, strawberries and tomatoes.

Sage does not like to be overwatered, and it will get root rot if it receives too much water.

Sage can be planted in a container or in the garden.



Sage can be stored as fresh or dried.

To keep sage fresh, gather fresh sage and arrange it in a vase filled with water (do not put the leaves in the water, just the stems).

To dry sage, gather fresh sage and arrange it in a small bundle, tie it with twine and place it in a paper bag and store it in a warm, dry, dark location. Once it is dried, remove the stems and store the leaves in an air tight container.