With Thanksgiving on the horizon, I make certain there are plenty of herbs in my garden to add to autumn recipes, especially sage. The scent of sage reminds me of the holiday season, and it is the perfect herb to complement many of the foods we serve this time of year, most notably turkey and stuffing. Believed to impart wisdom by many cultures throughout the world, sage, botanically known as salvia, is part of a very diverse group of plant,s with more than 800 different species. While sage is widely known as a culinary herb, not all sage is edible. Salvia officinalis, also known as garden sage, is the most common variety used in cooking. Native to the sunny, warm regions of the Mediterranean, wild garden sage has been used for thousands of years, not only for its earthy flavor but also for its medicinal properties. The word salvia comes from the Latin salveo, which means to heal, and over the centuries the herb has been used to cure headaches, sore throats and many other ailments. Many varieties of sage are native to the Americas and can be found in the hot, arid desert landscape, along the coast or in the lower mountain areas. There are about 18 varieties native to California. Cleveland or musk sage is native to San Diego and grows along the coast and to the edge of the Anza Borrego dessert. Covered in tall, wispy bluish-purple flowers, Cleveland sage loves to grow in sandy soils. There are many wise reasons to plant sage in your garden, since all varieties are drought- tolerant and virtually pest-free, and it will attract butterflies, bees and hummingbirds to your garden. Sage is also said to repel white moths from surrounding plants where they would usually lay their eggs. There are many different varieties of sage that will grow year-round in our Southern California gardens and they flower in a multitude of colors, including red, pink, purple, blue and gold. Common culinary sage is an evergreen perennial with summer flowers in blue. Other edible sages include pineapple sage, tri-color, golden and purple sage. Since sage prefers the same sunny, dry environment as rosemary and thyme, all three herbs are easily grown together. Just like rosemary and thyme, sage is a woody herb and will need to be cut back each spring. In the summer after the flowers fade, remove the spent blossoms and trim the plant to shape it. Over time, usually after two to three years, culinary sage will become very woody and will not produce as many leaves, so at this time it should be replaced. California native sage should be planted in the garden where it can stretch out and grow. Culinary sage is a perfect plant to grow in containers, since the plants are relatively small. A pot filled with sage, thyme and rosemary makes a nice host or hostess gift if you are going to someone’s home for Thanksgiving dinner. Sage has an aromatic, strong flavor, and it’s best to use small amounts in your recipes so that it will not overpower your dish. While you can dry sage, as with most herbs I find the flavor completely different than fresh. If you do not have sage growing in your garden, try purchasing fresh sage at the grocery store, which seems to be readily available this time of year. A fragrant alternative to stuffing the turkey with traditional dressing is to stuff it with a few branches of sage, rosemary and thyme, along with an onion cut in half and an orange that has been stuck with a fork a few times. The earthy flavors of sage also enhance this make-ahead potato dish that is great for Thanksgiving: Mashed Potato Gratin with Fresh Sage (Recipe serves 8) • 6 large russet potatoes, peeled and cut into 2-inch pieces • 6 whole garlic cloves, peeled • 1/2 cup heavy cream • 1 stick (half cup) unsalted butter, reserve 1 tab. • 6 oz. soft goat cheese • 2 tab. fresh sage leaves, finely minced • Kosher salt and freshly ground pepper to taste In a large saucepan, combine the potatoes and garlic with enough salted water to cover by at least ½ inch and simmer covered for approximately 15-20 minutes or until the potatoes are tender but not falling apart. While the potatoes are cooking, heat the cream with the butter and goat cheese, stirring until the butter and cheese are melted and the mixture is smooth. Add the sage, season with salt and pepper to taste, cover and keep warm. When potatoes are done, drain them very well. Mash the potatoes and the garlic cloves with a potato masher, add the cream mixture and beat the potato cream mixture with an electric mixer until it is fluffy and smooth – do not over beat. Transfer mixture to a greased baking dish, dot with the remaining 1 tab. butter and bake at 350 degrees for approximately 30 minutes. The top will be lightly browned. This dish can be assembled unbaked two days ahead and kept covered in the refrigerator. Bring to room temperature before baking on the day you plan to serve it. — Linda is a local Realtor with Coldwell Banker who specializes in historic and architecturally designed homes. She is co-founder of the Secret Garden Tour, her garden was featured on the 2001 tour. Take a tour of Linda’s garden online at www.LindaMarrone.com or call her at (858) 456-3224 with your questions.