2 years to reach maturity
This plant has a mild fragrance
More images of Sage
Salvia officinalis is an attractive, hardy, low maintenance, evergreen sub-shrub from the Lamiaceae family. It copes well with poor soil conditions and drought. It typically grows to around 75cm in height. This plant has been used to produce many cultivars with more showy, multicoloured leaves. It is known by many common names including Common Sage, Sage, Garden Sage and Kitchen Sage. This plant has many uses, including culinary, medicinal, insect repellent or ornamental. It is grown for the aromatic foliage, leaves possess fine veins and are coloured grey-green. Flowers are pale blue, borne on short flower spikes and they appear from early summer. This species is part of the Royal Horticultural Society “Plants for Pollinators” initiative to showcase plants which support pollinator populations by providing ample amounts of nectar and/ or pollen. A great choice for encouraging pollinating insect wildlife into your garden!
Common problems with Sage
Sage is susceptible to stem rot and whiteflies.
Sage Companion Plants
How to harvest Sage
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.
How to propagate Sage
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.
Special features of Sage
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.
Other uses of Sage
Culinary, border, foliage, fragrance, walls, rock garden, conservatory, medicinal
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.
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