I grew about 3 or 4 sage plants from seed this year and they have been thriving. Over the weekend, I harvested a handful that I'm going to dry and reserve for some of my favorite fall dishes, such as butternut squash soup and, of course, Thanksgiving stuffing.
There's plenty of information about sage elsewhere on the Web (including here and here), but I recently read a few new-to-me things about this herb that I thought were particularly interesting:
-- Its name, Salvia, is derived from the Latin word, salvere, which means "to be saved". It's a reference to the plant's many healing properties.
-- Sage is high in vitamins A and C, and it's a member of the mint family.
-- Research has shown that sage improves brain function and acts as a memory enhancer. It is being tested in new drugs that could potentially treat Alzheimer's disease.
-- A gargle made with sage will help soothe a sore throat. It is also effective for treating sore gums/gingivitis. Sage tea helps to reduce stress and improve digestion.
I've never (knowingly) used sage for any of it's medicinal properties, although I have tried using it as a hair color a few times. (Very messy, but it smells good!).
The best way to use fresh sage, though, in my opinion, is on a big bowl of buttery pasta with cheese. Mmm, mmm, good!