Sage (Salvia officinalis) is a perennial Mediterranean herb with grey‑green, velvety leaves and a deep, savoury aroma. Plants form compact, bushy clumps with woody stems and blue‑lavender flowers that attract pollinators, making sage both ornamental and highly valued in the kitchen.
Its strongly flavoured leaves pair well with pork, sausages, poultry and root vegetables, and are classic in brown‑butter sauces or fried until crisp. Sage is also used in stuffings, herb butters and teas. Sown from mid‑March to late September, established plants can be harvested for several years.
🌱 Sowing
Sow indoors from mid‑March or outdoors from April in light, free‑draining compost. Cover lightly, keep just moist and place in a warm, bright spot. Germination is slow. Pot on or plant in small clumps once seedlings are large enough to handle.
☀️ Light
Thrives in full sun, which enhances essential oils and flavour. Choose a warm, sheltered, south‑ or west‑facing position.
💧 Water
Prefers well‑drained soil and becomes drought‑tolerant once established. Water regularly in the first season and during long dry spells, but avoid waterlogging.
🌡️ Germination
Germinates in 14–21+ days at 15–21 °C. Early sowings benefit from a warm windowsill, propagator or tunnel.
📏 Spacing
Plant 30–45 cm apart. Mature plants reach 45–60 cm tall and wide, forming compact shrubs that respond well to light pruning.
🌼 Harvest
Harvest lightly once plants are established, usually from late summer of the first year. For drying, cut non‑flowering stems in early summer and air‑dry in bundles.
Bullet Technical Data
🌱 Sowing depth: 0.5–1 cm
📅 Sow: mid‑March to late September; plant out after frost
☀️ Light: full sun, warm and well‑drained
🌡️ Germination: 14–21+ days at 15–21 °C
📏 Height: 45–60 cm
🪴 Spacing: 30–45 cm
⏳ Maturity: light harvests late summer year one; full production year two
🧪 Seeds: approx. 4500 per 1.5 g packet
