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Respiratory Digestive Health Garden & Backyard

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African Sage

Salvia africana

Also known as Wild Sage, Wildesalie, Blue Sage Bush, Beach Salvia, Cape Sage

At a glance

Family

Lamiaceae (mint family)

Type

Evergreen woody shrub

Parts used

Leaves and flowers

Size

3 to 5 feet tall and wide

Bloom

Golden-yellow to blue-violet flowers, mostly late winter through spring

Habitat

Coastal fynbos and sandy scrub of South Africa's Western Cape

Acquisition

Grow or buy

This plant in HerbSense

Key benefits

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Traditionally eases coughs

Soothes an unsettled stomach

Fragrant, pollinator-friendly shrub

Drought-hardy garden plant

Traditional uses

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Along South Africa's Cape coast, African sage has long been gathered from the fynbos and dried into what local households simply call wildesalie tea, brewed at the first sign of a cough, cold, or upset stomach. Khoisan and later Cape farming communities both drew on this fragrant shrub, and bundles of it were commonly hung in kitchens to scent the air and stay within easy reach. It also found a place in traditional smudging and cleansing practices, its smoke considered purifying when burned in small amounts. Today it remains a familiar dooryard plant, valued as much for its everyday usefulness as for the bees and sunbirds it draws into the garden.

Growing guide

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Sun

Full sun; this shrub thrives in bright, open coastal light and grows leggy and sparse in shade.

Soil

Sandy, lean, fast-draining soil is ideal, echoing its native fynbos ground; it dislikes rich, waterlogged beds.

Water

Drought tolerant once established. Water regularly the first season, then taper off, letting soil dry between waterings.

Planting

Set out in spring or fall, spacing plants about a yard apart to allow airflow, and trim lightly after flowering to keep growth compact.

Fresh to dried

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Harvest

Snip leafy stem tips in the morning after dew has dried, ideally just before the plant comes into full bloom, when the aromatic oils are most concentrated.

Drying

Tie small bundles with string and hang them upside down in a warm, airy, shaded spot until the leaves turn brittle and crumble easily, usually one to two weeks.

Storage

Strip dried leaves from the stems and keep them in a sealed glass jar away from light and heat; they hold their fragrance well for about a year.

Best forms

Dried leaf for tea is the most traditional and forgiving form; fresh leaf can also be used right away in cooking or infusions.

Traditional preparations

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Featured preparation

Wildesalie Cough and Cold Tea

A warming infusion long used along South Africa's Western Cape at the first sign of a cough, cold, or scratchy throat.

How it's made. Traditionally, a tea is made by steeping 1 teaspoon of dried African sage leaves in 250 ml of just-boiled water for 8 to 10 minutes, then strained and sipped warm, often with a little honey.

Secondary preparation

After-Meal Digestive Infusion

A lighter, everyday cup traditionally taken after a heavy meal to help settle the stomach.

How it's made. Steep 1/2 teaspoon of dried leaf in 250 ml of hot water for about 5 minutes, then strain and drink slowly.

Pairs well with

✦Honeybush
✦Rooibos
✦Lemon or lemon verbena

Substitutes

✦Common garden sage (Salvia officinalis)
✦Thyme

Choose it when

“For the herb that smells like sea wind and dry fynbos hillsides, and has warmed Cape kitchens and coughs for generations.”

Did you know?

Along South Africa's Cape coast, this shrub is simply called wildesalie, or 'wild sage,' and bundles of it were traditionally hung to dry in farmhouse kitchens long before it ever reached a garden catalog abroad.

Safety

African sage has no significant reported toxicity as a mild tea; just don't confuse it with the unrelated, psychoactive Salvia divinorum.