Culinary Sages are best used fresh, but they can be dried.   For drying large amounts of leaves, wait until after the plants have grown back after pruning the blooms.   Wash the plants in the garden with a fine spray of water the night before; and the next morning, when the dew has dried, cut stems as long as possible without cutting into old wood.  Hang these in bunches of three of four in a dark, dry, clean area.  As soon as they are crispy dry, strip the leaves   (whole, if possible)  and seal them in an airtight container placed out of direct light.  The flavor should remain potent for three or four months--at least until spring brings fresh, tender leaves again.  Besides the traditional use in stuffing, Sage is good with pork, sausage, other meats, and cheese.  It is often combined with Thyme and used with beans and in soups.   Use Sage with fruits in vinegars; if the vinegar is a light colored elixir, try one of the variegated forms of Garden Sage like Tricolor or Golden Garden Sage.  The bluish purple flowers of Garden Sage make an attractive garnish in salads, butters, soft cheeses, and ice cubes.  Spice up hamburger night with a blend of freshly chopped or dried Sage, Mint, Rosemary, Oregano, and Basil.

Salvia officinalis is hardy to Zone 5 and blooms profusely for about three or four weeks in spring.  Planted in a row or in a block, it is one of the prettiest of all the Salvias.   Garden Sage (Salvia officinalis), as well as all of its many forms, is short lived.  Either becoming too woody for adequate production or dying out completely, these Sages usually need to be replaced every three or four years.   It does help somewhat if the plants are pruned back beyond the flowers when the bloom is finished, but care should be taken not to prune into wood that has no growth showing. 

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