CULTURAL DIRECTION? 
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harvested until late fall. They are valued for stock 
feeding. 
SAGE (Sak'ia 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 porrifolius) 
594. Importance. — Salsify, also known as the “oyster 
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- 
limes in salads. 
