Sage ‘Growers’ Friend’ (Salvia officinalis)

Description

Velvety green leaves scented with citrus. Evergreen, aromatic foliage is nice in the garden and in the kitchen. Excellent for muddling or garnishing tequila drinks. Upright plants grow to 2′ tall, with infrequent blooms for better leaf production. Blooms range from rose to violet to lavender, appearing from early spring to mid summer. Attractive to bees, butterflies and birds. Perennial. Sun.

Heart of Agave Tequila Garden:

Tequila and mezcal come from the unlikeliest of sources: the roasted heart of the agave, a spiky desert plant. Roasting it caramelizes the sugar and results in a rich, smoky spirit. To the delight of mixologists everywhere, tequila blends well with spicy herbs like sage as well as sweet summer fruit. Try a twist on the classic margarita with watermelon and ‘Margarita’ mint.

Tequila Honey: Shake 1.5 ounces reposado tequila, ½ ounce sage-honey syrup and juice of ½ lemon over ice and serve straight up. Make sage-honey syrup by combining equal parts hot water and honey, add fresh sage and steep one hour.

 

See more Drunken Botanist Collection info on our Drunken Botanist page!

Description

Velvety green leaves scented with citrus. Evergreen, aromatic foliage is nice in the garden and in the kitchen. Excellent for muddling or garnishing tequila drinks. Upright plants grow to 2′ tall, with infrequent blooms for better leaf production. Blooms range from rose to violet to lavender, appearing from early spring to mid summer. Attractive to bees, butterflies and birds. Perennial. Sun.

Heart of Agave Tequila Garden:

Tequila and mezcal come from the unlikeliest of sources: the roasted heart of the agave, a spiky desert plant. Roasting it caramelizes the sugar and results in a rich, smoky spirit. To the delight of mixologists everywhere, tequila blends well with spicy herbs like sage as well as sweet summer fruit. Try a twist on the classic margarita with watermelon and ‘Margarita’ mint.

Tequila Honey: Shake 1.5 ounces reposado tequila, ½ ounce sage-honey syrup and juice of ½ lemon over ice and serve straight up. Make sage-honey syrup by combining equal parts hot water and honey, add fresh sage and steep one hour.

 

See more Drunken Botanist Collection info on our Drunken Botanist page!

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