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Posted: Jun/30/2009 7:26 AM PST
How big is the sage family? So far I know of about three different types of sage. |
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Posted: Jun/30/2009 1:40 PM PST
There are lots of sages because sage is in the salvia family. The culinary sage that most people want is officinalis. That's the familiar culinary one, plain old garden sage. It can become confusing because currently I am in the process of rooting pineapple sage, but technically it isn't a sage at all. It is in the mint family. |
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Posted: Jun/30/2009 6:36 PM PST
I wonder why mint can be classified as sage? Does pineapple sage taste like pineapple if I where to look for that would it be called a sage or a mint? Would it be good as a tea? I have a chocolet mint I think that it smells like chocolet but I read that is what my mind wants it to smell like and really it is closer to a pepper smell. Well have a good evening. |
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Posted: Jul/01/2009 3:29 PM PST
pineapple sage ia a mint? wowzers witt my pineapple sage had round stems tho think they were like filled too not square/hollow like catnip is an where i get pineapple sage its a sage not a mint--hmm my pineapple sage tags say salvia elegans note it has beautifull red edible flowers but the plant itself is said to be sterile so i havent tryied to get/save any seeds tho i know cuttings ARE easily rooted (as tomatoes/mint are atleast) ive had both chocolate mint and pineapple sage an i think there is a pineapple like taste/sent to the pineapple sage plant http://www.milaegers.com/mm5/PDF/berries+herbs.pdf has the herb list from where i like if you want info on a plant thats accurate as imaware |
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Posted: Jul/01/2009 10:11 PM PST
Thank you, I will check that web site out have a great day 
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Posted: Jul/02/2009 2:48 AM PST
Just look for pineapple sage. I don't remember what the botanical name is at the moment. It really does smell like pineapple and it makes the most gorgeous red flowers in late summer. We had one that came back for years because it was in a protected corner. It grew to be about five feet tall and was glorious when it bloomed. It is a tender annual, though. We were just lucky that it survived for so long. It finally died. I potted up my two cutting, but one doesn't look like it's going to make it. I might have been too hasty to plant it, but at least I know who has the mother plant so that I can get more if need be. |
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Posted: Jul/11/2009 9:47 PM PST
The Salvia genus is huge, but as for the officinalis species - the cooking type, I can think of four. Regular old garden sage, which is the most useful, purple sage and variegated sage which are pretty, and bergarten sage, a new one I have this year, which has huge round fleshy leaves that are great for frying whole in butter and using for a garnish. |
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