Thompson & Morgan

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Sage

Salvia officinalis, English Sage

Hardy Shrub

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").

Useful links:

How to grow herbs


Culinary note: Some parts of these flowers are edible. For more details about edible flowers click here.

Ideal For:
patio, kitchen garden, cottage gardens, wildlife gardens, low maintenance garden
Flowering Period:
May, June, July
Sowing Months:
March, April, May
Position:
full sun
    • 1 packet (75 sage seeds)

    •  
    • Despatch: Despatch within 24 hours
    • £2.29

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.

Once established sage requires little attention and copes well with dry conditions. Prune sage plants in spring to encourage new shoots with a strong flavour. Harvest the leaves as and when required once plants are well grown.
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