CULTURAL DIRECTIONS 423 



harvested until late fall. They are valued for stock 

 feeding. 



SAGE (Salvia officinalis) 



592. Importance. — Sage is a shrubby perennial, the 

 fresh and dried leaves of which are used extensively for 

 flavoring meats. 



593. Culture. — It is propagated by cuttings, layers, 

 division of the plants and from seed. If preferred, the 

 plants may be started under glass, and transplanted to 

 the open when weather conditions are favorable. A com- 

 mon method is to sow in the open, and thin as may be 

 necessary. Sage is often grown as a second crop, fol- 

 lowing peas, cabbage or other early vegetables. The 

 plants are hardy in the milder sections, but mulching 

 with manure is important in the North for winter protec- 

 tion. A plantation will produce profitable crops for sev- 

 eral years, when a new area may be set by dividing the 

 roots. The usual distances for planting are 12 by 12 

 inches. Only one picking should be made the first year, 

 or the plants will be greatly weakened. In subsequent 

 years three pickings may be made in a season without 

 serious detriment. 



SALSIFY (Tragopogon porrif alius) 



594. Importance.— Salsify, also known as the "oys'.er 

 plant" or "vegetable oyster," because of its flavor, is not 

 generally used by vegetable consumers. The plant 

 is native to southern Europe, biennial, but grown 

 as an annual for the roots, which may be left in the 

 ground all winter without danger -of injury from freez- 

 ing. The roots are long, tapering gradually, and seldom 

 more than 2 inches in diameter at the top. They are 

 cooked like parsnips, used in stews and soups, and some- 

 times in salads. 



