The soft blue-green leaves of sage are ideal for adding their rich flavour to meats and stuffing. This hardy sub-shrub is an essential herb for adding to the Sunday roast but also makes an attractive plant in the perennial border. The flavour of the leaves will be best when growing sage in warm, dry conditions. Height: 60cm (24"). Spread: 90cm (36").
Culinary note: Some parts of these flowers are edible. For more details about edible flowers click here.
Sow sage from March to May, in pots or trays on the surface of barely moist seed compost and cover seeds with a sprinkling of finely sieved compost. Place in a propagator at 15-20C (59- 68F) until germination, which can be up to 21 days. When seedlings are large enough to handle, transplant into 7.5cm (3") pots and grow on in cooler conditions.
When all risk of frost has passed, gradually acclimatise oregano plants to outdoor conditions over 7 - 10 days before planting outdoors. Plant sage at a distance of 38cm (15") apart on any fertile, free draining, non acidic soil in full sun.
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