Sunday, September 13, 2009
Sage or Salvia~
Several times this year I've had people stop and ask about the beautiful plant growing at the entrance to Sage Hill...a tall bushy plant that is known as "Mexican Bush Sage" and it is a sage and a salvia.
Salvia is a large genus with over 60 species and up to 100 selections ranging from annuals to tender perennials to hardy perennials.
Also they are in the family of Lamiaceae, more commonly known as the Mint family.
Rosemary, Lamb's ear and other mints are also in this family.
Common characteristics are square stems, opposite branching and fuzzy foliage with an aromatic twist.
The Mexican Bush Sage is native to Mexico and is considered to be a tender perennial-hardy to zone 7.
I've had some luck with over-wintering and other times I've lost it, but, I always have it, it is too pretty to not have it in the selection of the sage bed.
The trick to growing Mexican Bush Sage is good drainage and plenty of sun.
Mexican Bush is drought tolerant, so no need to fuss over watering.
Also has no issues with pest and disease...near the perfect plant choice.
Looking for a new plant to add to your garden, consider the Mexican Bush Sage.
The butterflies love it too.
The Mexican Bush Sage is the plant in the back of the bed with the purple spikes.
This is the season for the warmer spices and pungent herbs.
Sage, Rosemary, Tarragon and of course cinnamon and cloves.
I'm looking forward to the seasons entrance into my kitchen.
(A Delicious Side Dish or An Addition To Breakfast)
A collection of red, yellow and green tomatoes.
Sliced and arranged on a baking sheet that has been coated with a good cooking oil.
Sprinkle the tomatoes with a combination of dried sage, garlic and dried tarragon.
Broil until tomatoes are good and hot.
Just before removing from the oven sprinkle with your favorite cheese.
Yummy with eggs and grits...or polenta.
Sage Hill Farms~