Garden Sage, Culinary Sage, Common Sage , Salie (Afr.)
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Sage is an attractive, hardy, low maintenance plant that can tolerate poor soil conditions and drought. This plant comes in many cultivars that have multicoloured leaves. It has many uses, including culinary, medicinal, insect repellent or ornamental.
Leaves can be harvested throughout the year, preferably before the flowers open. Harvest lightly in the first year to ensure that the plant grows fully. Sage is best fresh but can be frozen or dried.
Start seeds indoors in frost areas 6-10 weeks before transplanting or sow seeds directly in Spring and Summer. Germination takes 2 weeks.
Take half ripe stem or shoot cuttings 5-10 cm long or mature cuttings 7-10 cm long from Spring to Autumn and plant out directly. Keep moist until well-rooted
Divide plants in Spring.
Air layer in Spring or Autumn.
Repels harmful insects
Sage repels ants, black flea beetle, cabbage fly, cabbage looper and cabbage maggot.
Sage makes a good potted plant, but provide good drainage.
Europe and the Mediterranean.
Full Sun, Partial Shade, Partial Sun
Clay, Loam, Sand, Chalk, Compost
Soil PH preference
Alkaline, Neutral, Acid
The leaves are edible and have a savoury, slightly peppery flavour. The flowers and leaves can be eaten raw, cooked, boiled or pickled.
Used as a homoeopathic medicine. The oil is thought to have astringent and stimulant properties and soothe muscle stiffness, rheumatism, and neuralgic conditions. It is antiseptic and anti-viral.
Sage is susceptible to stem rot and whiteflies.