December, 2000
Joy to all from a home garden located in Austin, Texas
A Sage Story
Once upon a time there was Salvia officinalis.  This grayish green plant was much loved around the world.  In America the gray leaves became an essential part of the Thanksgiving holiday dinner.  Many felt that the meal was only edible if it included a sage flavored dressing.  Dried sage became readily available in the grocery stores of modern America, gardeners began appreciating the beauty it could bring to their landscapes.  Variegated forms began gracing the garden.  Just as tasty as the common form, these plants had purple, golden or even purple and white and green leaves.  But herb fanatics in the Southern United States had a problem. Salvia officinalis just couldn't take the heat and humidity.   After a year or two of growth the plants would suddenly die,  many gardeners became resigned to treating sage as an annual.  Commercial growers in Israel were also having problems raising culinary sage in their hot, dry climate.  Agricultural scientists at the Newe Ya'ar research center in Israel came to the rescue.  Their hard work resulted in a sage that American home gardeners can have success with in the South.  This hybrid of Salvia officinalis and Salvia fruticosa can take the heat and tastes great.  In appearance it resembles a tall Salvia officinalis.  In the Texas market, it is commonly labeled as "silver sage" but it may be more correctly called "Newe Ya'ar".  It still seems to be somewhat susceptible to root rot and needs to be planted in a well draining location, but is a good alternative to Salvia officinalis and a plant that  herbies in zone 8 and higher should be looking for.  (See the October/November 1999 issue of THE HERB COMPANION for a more detailed article written by Eli Putievsky & Art Tucker)

Holiday Gift Ideas
Books make great gifts for the gardeners on your lists.   Here are two suggestions for 2000:

THE BIG BOOK OF HERBS
Written by Thomas DeBaggio and Art Tucker, this book is a "must have" reference for any herbie.  It combines scientific information and the practical advice of a commercial grower into a readable form that is jam packed with information.  Especially nice are identification keys to help the reader differentiate between confusing species and cultivars.  Also included is an extensive reference section to allow the reader to refer to the primary sources of information used in book.

THE COMPLETE GERMAN COMMISSION E MONOGRAPHS
Anyone interested in the use of herbal medicines needs to include this reference in their collection.  Edited by Mark Blumental, founder of the American Botanical Council, this book is in a clear and concise format that allows the reader to find uses, contraindications, side effects, interactions and dosage of herbal preparations that have been approved for medicinal use in Germany.  Also included is information on unapproved herbs.

OTHER RECOMMENDED BOOKS
November 1998 - Nine books that Ann Marie loves and uses
Epitaph for a Peach - A story for those that appreciate heirloom varieties of plants

Use Your Herbs
Make this savory pork dish in less than 30 minutes!
Herb Crusted Pork
4 thin pork chops or tenderloins
1 egg white
1 tablespoon water
1/2 cup Grapenuts brand cereal
1 teaspoon coarse grind black pepper
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried savory
2 tablespoons cooking oil

Combine cereal, oregano, pepper, garlic powder, thyme & savory.  Whisk together egg white and water.  Dip each piece of meat in the egg white and then coat with cereal mixture.  Heat oil in a large skillet.  Add coated meat pieces and cook over medium heat until interior of  meat is no longer pink, about 20 minutes.

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