Re: Salvias
- To: perennials@mallorn.com
- Subject: Re: Salvias
- From: G* O*
- Date: Mon, 29 May 2000 23:16:09 -0400
At 04:39 PM 5/29/00 -0400, you wrote:
>> from the stem. Pretty olivey-gray leaves.
>
>That's exactly why I like the "unimproved" garden sage; when allowed to
grow, it
>gets 3-4' tall or more. Right now there are two alongside my garden gate
in the
>4' range which have been covered in blooms for the last couple weeks and will
>continue on through June. Their effect would be greatly diminished if
they were
>only half as large. I like to be able to see my perennials without having to
>stoop over (or worry about stepping on them). Whoever came up with 18" as a
>standard height for border perennials did not consult me first. ;-)
>
>I'm not sure if 'Berggarten' is supposed to bloom; as I recall, it's one
of those
>developed strictly for culinary use (flowers sometimes diminish the
intensity of
>the oils in the leaves). Being small, it's also a nice addition to a
sunny rock
>garden.
>
>Dean Sliger
>Warren, Michigan, USA
>Zone 6B
>
"Salvia," the magic word....
I grow both 'Berggarten' and S. officinalis...I think the latter has the
best "sage" flavor. although, if you want a sage that will not only flavor
the dish but also look great on the plate, Berggarten is the one of choice
(anybody ever made sage chips? Yummy). And the best part might be that like
many of the woody herbs, you can really whack them back in the spring and
they return good as new.
Any of the other Salvias good for culinary use?
Gerry
---------------------------------------------------------------------
To sign-off this list, send email to majordomo@mallorn.com with the
message text UNSUBSCRIBE PERENNIALS
