Question
This is one of the most wonderful smelling plants on earth!  I love sage and I use it in cooking quite often.  I've never used Russian Sage and I'd like to know if it should be dried before use and what amount should be taken for medicinal benefits?

Answer
Culinary sage is named Salvia officinalis, and Russian sage is technically not a sage but named Perovskia atriplicifolia - named after a Russian diplomat (B. A. Perovski) by Russian botanist (S. G. Karelin) around 1840.  It is native to Central Asia, Pakistan, and Tibet.

Russian sage can be cut and hung upside down in the shade to dry and then can be used in both fresh and dried arrangements, potpourri, etc. It is very draught tolerent plant, and makes a great show in a garden.  

The leaves should not be eaten, although the small lavender flowers have a sweet flavour and can be eaten in salads or used as a garnish.

The plant has been used as a cooling medicine in the treatment of fevers (a Febrifuge) but I do not know how this is done. (We are not experts on the medicinal uses of plants and do not take any responsibility for any adverse effects from the use of plants medicinally.)

It has been used as a general insect repellant in companion planting and as an insect spray for repelling Cabbage moths and worms.