Salvia officinalis KITCHEN SAGE
(Also known as: culinary sage, true Sage, common sage, traditional sage or garden sage)

Sage is an evergreen shrub part of the mint family. It has oval, dusty grey-green leaves with woody stems. Its leaves are fuzzy and velvety to touch and are ever so useful. There are many varieties of sage and not only one that is edible but Salvia officinalis KITCHEN SAGE is by far the most widely used and common sage used. The botanical name officinalis refers to plants with a well-established medicinal or culinary value.

A wonderfully unique flavour

Sage brings warmth and an earthy complexity to dishes. It works well when combined with other herbs and complements a variety of foods, from meat and seafood to lemon and butter. Both the leaves, fresh and dried, as well as rubbed and powdered versions are used in a huge variety of recipes. Weather is be adding fried sage leaves to the top of oven baked gnochi or any dish really, or making a tea for its multiple beneficial purposes (Rich in anti-inflammatory and antioxidant compounds) Sage is undoubtedly one of my favourite plants and flavours of all time.

Growing: Salvia officinalis

– Height with flowers: 70cm approx.
– Width: 50cm approx.
– Position: Full Sun as well as Partial Shade.
– Soil: Will tolerate a range of soil conditions but must be well drained.

– Fragrance: The whole plant has a fresh earthy fragrance. It acts the same as mint as it has a sharp, cooling scent.
– Frost: Hardy
– Growth: Herbaceous Perennial
– Attracts: Bees as well as all types of beneficial pollinators.

– Care: Easy to grow and very little maintenance required. Prune to keep shape after flowering and at anytime, this will promote fresh growth.
– Deer & Rabbit resistant: Good pest resistant plant in general, nibbling enemies leave Sage alone as most plants in the mint family as they do not enjoy the taste or aromatic oils.
– Origin: Native to Middle East and Mediterranean regions but has now naturalized throughout most parts of the world.


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