This is a hardy garden-herb, easily grown. Its value for medicinal and
culinary purposes is well known. It is propagated by seeds, or by
dividing the roots. With suitable protection in winter, roots will live
for a number of years, bearing seed after the first.
_Varieties_ are, the _red_, the _broad-leaved_, the _green_, and the
_small-leaved green_. The red is most used for culinary purposes, and
the broad-leaved is most medicinal. All the varieties may be used for
the same purposes. Any garden-soil, not decidedly wet, is suitable for
sage. Raise new plants once in three or four years. Plants may be
renovated, by certain culture and care, but it is better to grow new
ones. Cut the leaves two or three times in the season, and dry quickly,
and put away in paper bags; or, better, pulverize and cork up in glass
bottles. This is the best method of preserving all herbs for domestic
use.