CULINARY HERBS 



129 



Sage seed is produced in open cups on slender 

 branches, which grow well above the leaves. It 

 turns black when ripe. The stems which bear it 

 should be cut during a dry afternoon as soon as 

 the seeds are ripe and placed on sheets to cure; and 

 several cuttings are necessary, because the seed 

 ripens unevenly. When any one lot of stems on 

 a sheet is dry a light flail or a rod will serve to beat 

 the seed loose. Then small 

 sieves and a gentle breeze 

 will separate the seed from 

 the trash. After screening 

 the seed should be spread on 

 a sheet in a warm, airy place 

 for a week or so to dry still 

 more before being stored in 

 cloth sacks. A fair yield of 

 leaves may be secured after 

 seed has been gathered. 



Uses. — Because of their 

 highly aromatic odor sage 

 leaves have long been used 

 for seasoning dressings, 

 especially to disguise the too great lusciousness of 

 strong meats, such as pork, goose and duck. It is one 

 of the most important flavoring ingredients in cer- 

 tain kinds of sausage and cheese. In France the 

 whole herb is used to distill with water in order to 

 secure essential oil of sage, a greenish-yellow liquid 

 employed in perfumery. About 300 pounds of the 

 stems and leaves yield one pound of oil. 



Samphire (Crithmum maritimum, Linn.), a Euro- 



Relative Sizes of Holt's Mam- 

 moth and Common Sage 

 Leaves 



