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By Jean S. Kane
Master Gardener
A previous Master Gardener herb column described a few of the most important kitchen herbs, basil, parsley and thyme, that are readily grown in Virginia gardens. This column continues with four other very popular cooking herbs, sage, rosemary, chives, and tarragon.
These herbs may be grown in the vegetable garden, or may be used in the landscape to provide a garden in grays and greens, where scent and texture rather than the color of dramatic flowers is the primary design feature.
Sage is readily propagated in a number of ways; sow seed, layer branches, start slips in sand, or take root cuttings. It is one of the least difficult of all herbs to get started, and is very hardy once it is growing. The plant is native to the northern shores of the Mediterranean.
The stems are squarish, and have a soft woody texture. The oval leaves are more gray than green during much of the season, and are covered with soft hairs. The flowers grow in long racemes at the end of each branch in late June. Sage plants are somewhat sprawling, and become rather untidy if they are not cut back regularly.
However, sage must go into the winter with a full head of leaves; winter kill may result if cutting back is done late in the growing season. Plants should be renewed at three of four year intervals. Sage is an important flavoring for both pork sausage and poultry stuffings.
Chives grow well throughout Europe, Siberia and the
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