Has anyone cooked with tri-colored sage? My regular sage has wilted horribly. Not sure if I watered it too much or too little, but I think it's a goner. Oddly enough, the tri-colored sage in a similarly sized pot in the same location (full sun) is doing fine. I want to make chicken with apples (homegrown, of course) and sage. Any reason not to use the tri-colored?
It's pretty, but i've had some trouble growing that too. I thnk I've spoiled it with potting soil and too much water, etc, when it grows best in my hardpan clay desert soil. Too much water makes it ferklempt,. One day I'll master it, but until then, I think we're on opposite ends of the spectrum for growing sage and neither of us are hitting the mark.
Come to think of it, I never watered my herb garden, mostly perennials, this summer and it was a dry summer. I think a rule of thumb is that gray leaves, furry leaves, and similar do better without too much water. My perennial herbs are in a bed between the driveway and the kitchen porch facing south. Sage is beginning to take over.