Sage

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Fairly rich soil is necessary to produce healthy herbs (a little rotted manure or compost mixed with any good dirt is fine), and the potted plants should be placed on a sunny windowsill. After the sage shoots are at least four inches high, enrich their water now and then with a good liquid plant fertilizer ... used according to the directions on its label.

During the spring of its second year (and thereafter), sage will produce small, bluish-white flowers on the end of each branch. Simply pinch the blooms off as soon as they appear, In order to prevent seed formation which might interfere with the little shrub's luxuriant and lovely leaf growth.

STORE AND SAVOR

After the plants have reached maturity, they may be harvested as often as three or four times a year. To do this, cut the longer leaf stems back to about six inches and leave the little central shoots intact. (When shorn, the herb may look a trifle sad for a short time, but just give it a feeding of fertilizer and place it on a south or west windowsill ... and, in a few months, you'll find it's ready to be harvested again.)

Next—with small shears-snip the gathered leaves from the severed branches, discard the stems, and spread the greenery thinly on cloth or paper in a subdued light. When the leaves are crispy dry, store 'em (whole or crushed) In a container that will keep out both light and air.

The taste of many a batch of stuffing, bowl of soup, and patty of sausage can be enhanced by the addition of a pinch or two of this ancient, aromatic herb. And the Chinese liked sage tea so much that they used to trade the Dutch three pounds of their own famous green tea brewing leaves for one pound of sage!

EDITOR'S NOTE.

For information on the many benefits of bathing in sage—scented water,see "Healthful Herbal Baths" on page 180 of this issue.

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