Salvia officinalis
Family: Lamiaceae

Originating from the Mediterranean, sage has been known since ancient times, and it is in Italy that this lovely herb is put to best use: the leaves are sauteed in olive oil until crisp and used to flavor stews. The English, on the other hand, prefer to use sage in traditional stuffings for roast duck or goose. While widely used in the kitchen, the leaves are also valued for their medicinal properties. Salvia officinalis is a hardy perennial, growing between 60 cm (24 in) and 1 m (3 ft), with branching stems, attractive, grayish green leaves and mauve or purple flowers, borne at the ends of the stems in summer. The aromatic leaves are slightly bitter.

Cultivation

Grow in a well-drained sandy soil, in raised beds if possible, in an open sunny location. Water young plants liberally, decreasing the quantity as the plant matures. Propagate from seed in spring, or from semi-ripe cuttings in summer, rooted with bottom heat. Sprinkle seed over a prepared seed box and cover lightly with soil. Plant out when about 10 cm (4 in) high, spacing them 60 cm (24 in) apart within and between rows. If propagating from cuttings, use a very coarse mix and plant out when well rooted. Pinch out growing tips during the first year to encourage bushiness, and harvest in summer, just before the plant flowers. The leaves may be dried in an oven at a very low temperature. When completely dry, remove the stems and store leaves in air-tight containers. Renew plants from seed or cuttings every three to four years. Sage can also be grown successfully in containers.

Climate

Zone 5. Best in a Mediterranean climate of hot, dry summers and cool, wet winters.