Mexican bush sage (Salvia leucantha) is not used for culinary purposes as far as I know. All sources that I have consulted say nothing about any traditional or contemporary use in food. The somewhat aromatic leaves have little taste. Mexican sage is a herbaceous perennial that is native to subtropical and tropical conifer forests in central and eastern Mexico.
Prepare the soil where the Mexican sage plant will receive full sunlight. Although the plant grows in nearly any type of well-drained soil, Mexican sage performs best in rich, acidic soil with a pH between 5.5 and 7.5.
Hoe weeds from the planting area, then spade the soil to a depth of 8 to 10 inches. Dig in 2 to 3 inches of organic matter such as compost, leaf mould or manure to improve soil drainage and promote the proper soil pH. In addition, enrich the soil by digging in a general-purpose, 10-10-10 fertilizer at a rate of 1 tablespoon of dry fertilizer per 10 square feet of planting space.
Remove the plant carefully from the nursery container. Dig a hole double the width of the plant’s root ball. Place the plant in the centre of the hole with the top of the root ball even with the surface of the soil. Avoid planting too deeply, because the roots may rot.
Fill the hole around the roots with soil, then pat the soil gently with the back of your shovel to remove air bubbles.
Water the Mexican sage deeply, providing enough water to saturate the soil around the roots to a depth of about 6 inches. Water as needed to keep the soil evenly moist, but not soggy, until the roots are established and new growth appears. Thereafter, water to a depth of 6 inches, but only when the soil is completely dry. Don’t water excessively and don’t keep the soil moist because Mexican sage is a drought-tolerant plant that thrives in dry, desert climates.
Use in tea for traditional medicine.
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