Sage (Salvia officinalis) is a hardy perennial that tastes aromatic and slightly bitter.
Growing garden sage (salvia officinalis) is economical and time-saving. Its flavour is so intense that only a dash is needed to flavour a dish. Sage is also one of the few herbs that are still delicious after the plant flowers.
You only need one of these easy to grow plants in your garden to enjoy its flavour throughout the year.
Sage can be started from seed or cuttings, or you can just buy a sage plant. Its hardiness zone is 5-9. Sage grows to a height of 24-36 inches (60-90 cm) and will be about 24 inches wide.
Growing from seed
- Sage can be grown outdoors or in a container. It will grow well in rich clay loam that is well draining and is rich in nitrogen. It prefers soil with a pH of 6.0 to 6.5.
- Plant the Sage in late spring. Seeds should be sown about 1/8 of an inch deep. They will take 10 to 21 days to germinate.
- When the plants are small, keep the soil moist, but afterwards, water only when the soil is dry.
- Sage plants should have full sun. If they are in an indoor area without much sunlight, you can use fluorescent lights.
- Thin the seedlings when they are 4 inches tall to about 2 feet apart.
- Harvest the Sage before it flowers, which is around June.
- Tie the sprigs of Sage together and hang them upside down in a cool and airy location away from direct sunlight.
- Once they are dry, store the leaves (crumbled or whole) in an airtight container.
Uses for your Sage
Sage can be used as a stuffing for poultry, rabbit, pork, and baked fish, and can also be used in sausage or meat loaves. In addition to being used as in food, it can also be used in potpourri and soap.
Here’s one idea!
These Parmesan and Sage Biscuits are savoury biscuits that are a great addition at a wine and cheese party.
They are very easy to make and taste good.
- 20g butter
- 1 tbsp fresh Parmesan cheese, ground
- 100g plain/all purpose flour
- 1 pinch salt
- 1 pinch dried Sage
- 50ml water
- Mix the butter and Parmesan together in a large bowl.
- Add the flour, salt and Sage and mix until it turns into a crumble.
- Add the water bit by bit to the crumbled mixture and gently knead it into the mixture using your fingertips. When a soft dough forms, it is done.
- Cover the dough in cling film and refrigerate for half an hour.
- Take out of the fridge and preheat the oven to 180ºC/350ºF.
- Roll the dough out into two long strips. The roll should be about 3cm thickness.
- Cut the roll at about 1 cm intervals to form thick, chunky biscuits.
- Place each biscuit on a baking tray/sheet for cooking (add baking paper/parchment paper to prevent sticking).
- Bake for 10 – 12 minutes, or until golden in colour. Remove and cool on a wire baking rack.
This video shows you how to make these tender and flaky biscuits, flavoured with Parmesan and sage just to give them an interesting flavour.
- If you cannot grind the Parmesan just finely grate it instead.
- You can also use Rosemary for this instead of Sage.
- This recipe will make about 25 biscuits.