Growing sage - from sowing to harvest

Growing the Mediterranean medicinal and culinary herbs in your own garden? We'll show you what to look for when growing sage.

Even if his home is the Mediterranean - in our cooler latitudes it can sage (Salvia officinalis) can be cultivated just as successfully. This is not only worthwhile for the kitchen, but also for your health, because its pronounced healing powers have been known since ancient times. Hence its generic name derives Salvia here. It is derived from the Latin “salvare” - which means “to heal”. In order to grow the medicinal herb productively, however, a few small things must be observed.

Growing sage - step by step

1. Location:

When it comes to the soil, the sage still has Mediterranean demands: it should be stony and permeable to water. Pay attention to the pH of the soil with sage. If this is too acidic, lime should be added to provide the plant with an optimal environment. The sage is also a sun worshiper: it is happy about a location in full sun and thanks it with more luxuriant growth. He also likes waste heat from nearby walls.

2. Sowing:

In spring, the sage seeds can be spread from March to April. The dainty seedlings should always be grown in a warming cold frame or, even better, on the windowsill. When all the frosts are over in mid-May, you can plant the young plants outdoors. Tip: When sowing, make sure that the substrate layer covering the seeds always remains moist.

3. Propagation by cuttings and division:

The best success in propagating sage is achieved by dividing an older plant. However, the material input to produce a descendant is very high here. It is best to split the sage stick in March or after flowering in August. The medicinal herb can also be used well Cuttings multiply. Cuttings with at least three pairs of leaves can be cut in May and June. Only shoot tips should be used that neither begin to lignify nor already have a flower bud. In the early stages of propagating cuttings, it is important to create an environment with increased humidity. A simple trick: cut off the bottom of a PET bottle and put it over the pot with the cutting.

4. Watering and fertilizing:

A weekly fertilization of the sage with a complete nutrient fertilizer is recommended. However, do not start until after the buds have sprouted and only fertilize until the onset of flowering. Too frequent fertilization and the nutrient supply in autumn tend to result in a reduced aroma and a lack of winter hardiness.

5. Wintering:

The sage is relatively hardy. Nevertheless, preventive protection against the cold should be made. Above all, the ornamentation of the yellow and purple-leaved varieties is often at the expense of frost resistance.

6. Harvest:

From spring onwards, leaves can be continuously removed from the sage plant. Whole shoots can also be harvested. However, not too much leaf material should be removed at once. Sage should not be harvested after flowering, as leaves and shoots will stop growing after flowering.

7. Cut:

Radical pruning in spring or autumn is not recommended for younger plants. Here the plant should be kept in shape in connection with the permanent harvesting of shoots. In the case of old, heavily woody plants, on the other hand, a Topiary Recommended in autumn after flowering or in spring. Half of the shoot length should be shortened.

8. storage:

Fresh utilization always delivers the best taste experience, of course. Flavorings are always lost through storage. But the sage can be stored very well compared to other herbs and preserve. In the refrigerator, wrapped in a damp kitchen towel, it can be used for up to two weeks. Drying the sage by hanging it up works, but it is very lossy in taste. Not yet a common practice for sage, but the number one preservation method for this herb: freezing.