Cooking With Sage
The elongated silvery leaves are great for Mediterranean dishes,
pasta, meat or teas. Try frying some fresh leaves in a bit of butter for
ravioli or gnocchi and top with Parmesan cheese.
You can use the leaves fresh or dried.
How To Grow Sage Herb
If you want to grow Sage in the ground choose a really well drained spot in full sun.
In areas with wet winters it is a good idea to mix in some sand and gravel to ensure that the water can run off quickly.
Watering: dry, not wet!
Feeding: every 2 weeks
Preserving: freeze or dry, in oil
Growing Sage In Containers
Mixing some sand into your potting soil if you a grow Sage bush in a
container will ensure that the soil drains well and the roots are
Feed potted Sage plants about once a month from spring until late
summer. Plants that have outgrown their containers should be re-potted
in the spring.
You will get the best flavour out of your Sage leaves if you plant
them in the sunniest spot you have. If you grow it indoors choose a
Sage can be grown from seeds but the coloured varieties have to be
propagated from cuttings. If you are impatient like me you will buy a
plant from a garden centre.
Most people have enough in one Sage herb because of the size it grows
to. There is enough supply in one good sized plant for one family so
growing from seed is hardly worth it.
Sage benefits from being pruned lightly after flowering. Large plants can be pruned in the spring or in late summer.
Should winter temperatures drop below -10 C/14 F cover your Sage
plant with some bubble wrap to protect it from frost damage. In very
cold areas with prolonged frost periods you are better off to
over-winter it in a cool but bright spot.
Check this page on how to protect plants from frost.
Harvesting And Preserving Sage
You will have plenty of leaves to dry when you are cutting back your
Sage bush. Spread the leaves onto a tray and dry them in a warm shaded
place until they are dry. Store them in airtight containers and crunch
them up before using them.
You can harvest Sage all year round but the flavour will of course be
more intense during the hot summer months. Just pick the leaves as you
need them. The more tender leaves from the younger shoots are nicer than
the older ones at the bottom!
Check out this page for freezing and other methods of preserving.
Would you like to include herbs into your daily life to improve and take control of your well-being?
The Herbal Academy is an international school of herbal arts and sciences, offering high quality, affordable herbal studies programs for students online at the beginner, intermediate, and advanced levels. The Academy celebrates the community-centered spirit of herbalism by collaborating with a wide diversity of herbalists and medical professionals to create an herbal school that presents many herbal traditions and points of view.
Course educators including leading herbalists such as Steven Foster of the 'Peterson Field Guide to Medicinal Plants and Herbs', Matthew Wood of 'The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants', American Herbalist Guild President Bevin Clare, and Anne McIntyre, who has written several books including 'The Complete Herbal Tutor' and 'The Complete Woman’s Herbal'. Other notable contributors include Pamela Spence, Steve Kippax, Emily Ruff, Katheryn Langelier, and dozens of other medical professionals, clinical herbalists, and family herbalists.
Explore the Herbal Academy’s online herbalist training programs on their website, as well as their dedicated Herbalist Paths, designed to suit your path and your educational needs – from family to entrepreneurial to clinical herbalist career paths!
What would you like to see next?