Salvia officinalis, common sage
Salvia officinalis, also known as common sage or garden sage, is a hardy sub shrub from the mint family (Lamiaceae), the same family as rosemary, thyme and mint. The plant originates from the Mediterranean region, where it has been grown for centuries, both in the kitchen and for herbal tea. Mature plants reach 30 to 60 centimetres in height, with elongated, silvery grey leaves that are densely hairy and release a strong, herbal scent when touched. In summer the plant produces purplish blue flowers that attract bees and butterflies.
Sowing and growing
Sow the 20 seeds about 0.5 centimetres deep in a light, well drained seed mix and keep it evenly moist at a temperature of 18 to 21 degrees Celsius. Germination usually takes 10 to 21 days and tends to be uneven with sage, so a bit of patience helps. Move young plants outside only after the last night frost, to a spot in full sun with well drained soil: sage copes with drought better than with wet roots.
Use
Harvest the leaves throughout the growing season. Used fresh, sage adds a distinctive flavour to dishes such as poultry, sausages and butter with fried sage leaves; dried leaves suit a cup of sage tea, made by pouring hot water over a few leaves and letting it steep for 5 to 10 minutes.
Storage
Keep the seeds dry and dark until sowing, ideally in the sealed original packaging. Harvested leaves stay fresh longest in a closed container in the fridge; dried leaves keep for months in an airtight jar, away from light.
Besides common sage, Dutch-Smart also carries other growing seeds, such as Salvia Apiana (white sage), Wild Lettuce and Blue Lotus.
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