Tips on how to grow sage
Sage comes from the salvia family, which gets its name from the Latin salveo, meaning I save or heal (no surprises given its fabulous array of medicinal and culinary uses).
Use young leaves from this perennial to flavour meat, poultry and fish dishes, in stuffing and soup. Fresh leaves are milder than dried.
SOW AND GROW
When to sow:
September to April in warm areas; October to March in cooler areas.
When to transplant: September to April in warm areas; November to April in cooler areas.
Position: Full sun.
Harvest: 7 weeks; good for pots.
GET STARTED
Sow sage outside into the garden or punnets from early spring to early autumn but wait until early summer in places where late frosts are likely. You want daytime temperatures to have reached 15-21 degrees Celsius.
Avoid sowing from May to July in both warm and cooler areas. Fresh seed is essential.
STEP-BY-STEP
Sow fresh seed 1.5 centimetres deep, 25cm apart direct into the garden or in punnets filled with equal parts seed-raising mix and fine bark, covering seed lightly with perlite.
Position punnets in a light, warm spot. Spray with water to keep soil moist – not sodden. Germination can take 2-3 weeks.
Thin the seedlings to 45cm apart.
If growing in punnets, seedlings are ready to plant into larger pots or the garden when about four weeks old.
Protect young plants from frost during winter with cloches.
GROWING TIPS
Sage is cold hardy but does best in a warm, sunny position with well-drained, average quality soil. If your soil gets waterlogged during winter, sow direct into pots; the pots can be moved to shelter or covered when frosts are likely.
Regular harvesting keeps plants leafy, but don’t harvest in