SAFFRON SAGE 235 



Store in a cellar, in sand, or in a barrel. 

 Diseases and pests. See Turnip. 



SAFFRON (Crocus sativus) is a bulbous plant grown 

 for the pistils of its flowers, which are used in flavoring, 

 and for coloring cookery. As the work of gathering the 

 pistils is minute and laborious, the plant is seldom 

 grown in gardens. 



Set out bulbs or corms in early June, and cultivate 

 the ground until the flowers have been picked and the 

 foliage has died. Take up the bulbs, separate them 

 from their small offsets, and reset in about a month, 

 for them to root for the winter. Soil should be light 

 and loose, well limed, and sunny. Mulch lightly over 

 winter. 



SAGE (Salvia officinall?) is a half-hardy perennial, 

 shrubby plant grown for its leaves, used chiefly in 

 seasoning, but still to some extent also used in domestic 

 medicine. They are best when fresh. The plant is prop- 

 agated by cuttings, root-divisions, from seed, and by 

 layering. Sage is extensively grown commercially, 

 either in permanent plantations or in rotation with 

 other crops. In ordinary garden practice it is kept in 

 clumps, which should be divided and reset, or at least 

 root-pruned, every year or two. There are several 

 varieties, but the broad-leaved green kinds are the best 

 for general culture, although some of them produce no 



