Sage (organic) is a hardy perennial hrowing to a height of 55cm and spread of 65cm. A very fragrant shrub with grey-green leaves and very attractive blue-mauve flowers in summer. Use fresh or dried with rich meats such as pork, roast duck and also eel as well as in stuffings. Fresh leaves may be chopped over salads and to flavour cheese.Sage tea is a good tonic and may be used to alleviate the symptons of colds and sore throats. It is said to increase the memory!
WHEN TO SOW
Spring
SOW INDOORS
Sage seeds will germinate in 5-10 days. Since sage starts to grow slowly, you can seed indoors and transplant in late spring when plants are roughly 3 inches tall.
SOW OUTSIDE
When the soil has warmed, in shallow drills. Cover with fine soil. This perennial plant loves lots of sun in soil that drains well. Sage doesn’t want too much water, because it begins to have mildew problems.
WHAT TO DO NEXT
Transplant when large enough. Space plants 2 to 2 ½ feet apart. Harvest lightly in the first year and no later than the beginning of September. The plants eventually become woody and should be renewed every 3 to 4 years. You’ll want to pick the leaves (usually after the second year) before or at blooming, which usually occurs in midsummer. Then cut back the stems after your sage blooms.
HARVEST
Leaves at any time and just before flowering for drying. Cut back the stems after blooming.
USES
This aromatic and slightly bitter herb is noted for its use in stuffings for poultry, rabbit, pork, and baked fish. It also can be used in sausage or meat loaves.
HANDY TIP
Prune frequently to keep the plant bushy. Yellowing roots can mean that the roots need more space.
RECIPE
In a small bowl, mix a tbsp each of, sage, lemon pepper, dried rosemary, garlic powder and dried thyme. Rub the mixture into pork spareribs.
