Sage
A robust, shrubby perennial herb with velvety, aromatic leaves. Sage is a culinary stalwart, indispensable for flavouring meats, stuffings, and sauces, and it's also a beautiful addition to borders.
Sage seeds
£1.79 in the shop
Calendar
Sow
March – April indoors, or April – May direct outdoors
Plant out
April – June, transplant seedlings or rooted cuttings
Harvest
May – October (leaves), year-round in mild areas
Conditions
Sun
Full sun, 6-8 hours a day
Water
Tolerant of drought once established; water sparingly, allowing soil to dry out between waterings
Soil
Well-drained, moderately fertile soil, pH 6.0–7.5
Spacing
45-60cm (18-24 inches) apart
Containers
Excellent in large pots (25-30cm diameter), especially in colder regions for protection
Indoors
Can be grown indoors on a sunny windowsill, but growth may be less vigorous
Care and harvest
Feeding
Minimal feeding needed; too much fertiliser can reduce flavour. A light feed in spring if growth is poor.
Pruning
Prune lightly after flowering to maintain shape; cut back hard (by about a third) in spring to encourage new growth
Harvesting
Snip sprigs and leaves as needed, avoiding more than a third of the plant at once
Storage
Keep in a plastic bag in the fridge for a week, or dry/freeze leaves
Good companions: Cabbage, Carrots, Rosemary