Common Sage (Latin name - Salvia officinalis) - Perennial

Plant Height - 90cm/3 ft

Where to Sow - Indoors in pots or trays 14cm/6″ diameter

Sowing time - February/April - temperature +16C/61F

How to Sow -

• 2.5cm/1 inch apart
• 6mm/0.25inch deep
• in a soil-based compost, not peat
• water well
• place in sealed polythene bags or cover with glass
• water from beneath keeping compost moist but not too wet.

After Germination

• remove from bags or glass
• place in light position (out of direct sunlight)
• when 2.5cm/1inch high, thin or transplant so 1 plant per 7.5cm/3inch pot

Growing on

• harden off indoor raised plants
• move outside when no longer a danger of frost
• either:

plant in pots - re-pot into larger pots in stages until pot is 30cm/12 inches in diameter

or plant in ground - in full sun, into well drained soil 40cm/18″ apart

Pick leaves as required or before or at flowering time.

Uses of Sage

• in sausages or stuffings for poultry, pork or fish. Please let us know how you use sage, in the comments below
• antiseptic - add 3gms sage leaf to 150ml boiling water - strain after 10mins, use as gargle for mouth and throat infections
• improves memory - may help Alzheimer’s sufferers

To Air Dry Sage:

• Harvest the sage just before flowering - this is when the leaves have the most oil, which gives the taste and smell. Herbs can still be cut & dried after flowering, but they will not be quite so tasty
• Cut the sage in mid-morning - when the leaves are dry & before the sun is really hot.
• Cut large stems from mature plants using sharp scissors or knife. Shake the branch to remove insects and pick off any old, damaged or diseased leaves.
• Wash the sage in cold water and pat dry with towels.
• Remove the lower leaves which are not as pungent as the top leaves nearest buds. Tie five or six stems together in a small bunch.
• Place the bunch upside down in a large brown paper bag to protect them from dust and other pollutants. Tie the bag around the stems, making sure the leaves do not touch the side of the bag. Make several holes in the bag for ventilation. Label the bag with name of herb & date.
• Hang the bag in a warm, airy room for about two weeks.
• When dry, check for any signs of mould on the leaves. Reject the whole bunch if mould is found.
• Strip the dried sage leaves from stems.
• Store the dried leaves in small airtight containers in a cool, dry spot away from the light. Label and date each container.

This is part of a series of posts about growing and using herbs.

Click this link for a sage grow card.