Common Name: |
Greek Sage |
Botanical Name: |
Salvia fruticosa syn S. triloba |
Genus: |
Salvia |
Family: |
Lamiaceae |
Native Location: |
Mediterranean |
Cultivation: |
Well-drained to dry, neutral to alkaline soil in sun. Salvia miltiorhiza needs moist, sandy soil; tolerates partial shade. Most sages dislike damp conditions and low light in winter; they are often hardier in dry, sunny positions. Sages grown in a greenhouse are prone to spider mite, aphids, and whitefly. Many sages become woody and sparse with age and should be replaced every 4-7 years. |
Propagation: |
By seed sown in spring (species and annuals only); by basal or softwood cuttings in spring and summer; by semi-ripe cuttings in late summer and early autumn; by division (S. miltiorhiza). Salvia lyrata, S. sclarea and S. viridis may self-sow freely. Salvia greggii is grown as an annual in areas with cold winters. |
Harvest: |
Leaves are picked for immediate use, or before flowers open for oil distillation and drying; dried leaves are used in infusions, liquid extracts, and tinctures. Roots are lifted in late autumn and winter, and dried for pills, decoctions, and tinctures. Ripe seeds are dried for use in macerations, or pressed for oil. Flower spikes are cut in summer. Galls (S. pomifera) are picked in spring, and candied. |
Height: |
1.2m (4ft) |
Width: |
1m (3ft) |
Hardiness: |
Z8-9 |
Parts Used: |
Leaves, oil. |
Properties: |
Similar to S. lavandulifolia (See, Spanish Sage). |
Medicinal Uses: |
Internally for influenza, coughs, and rheumatic pains. |
Culinary Uses: |
Leaves are infused for tea, known as chanomilia (Cyprus) and mixed with those of S. pomifera for faskómelo tea (Greece). |
Economic Uses: |
Dried leaves make up 50-95percent of commercial sage. Oil is used to adulterate spike lavender oil (from Lavandula latifolia). |
Bibliography: |
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 353-354 |