Growing sage - from sowing to harvest

Growing the Mediterranean medicinal and kitchen herb in your own garden? We will show you what to look out for when growing sage.

Even if its home is the Mediterranean Sea – 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 Salvia here. It is derived from the Latin "salvare" - which means something like "to heal". In order to grow the medicinal herb productively, however, there are a few things to consider.

Growing sage - step by step

1. Location:

When it comes to soil, sage still has Mediterranean requirements: it should be stony and permeable to water. You should also pay attention to the pH value of the soil when growing sage. If this is too acidic, lime should be used to provide the plant with an optimal environment. In addition, the sage is a sun worshiper: it is happy about a location in full sun and thanks it with more lush growth. He also likes waste heat from nearby walls or walls.

2. Sowing:

In spring, the sage seed can be spread in the months of March to April. In any case, the delicate seedlings should be cultivated in a warm cold frame or, even better, on the windowsill. When all frosts are over in mid-May, you can plant the young plants outdoors. Tip: When sowing, always make sure that the substrate layer covering the seeds always stays moist.

3. Propagation by cuttings and division:

The best propagation success for sage is achieved by dividing an older plant. However, the amount of material used to create an offspring is very high here. It is best to divide 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 the months of May and June. Only shoot tips should be used that are neither beginning to lignify nor are there already a flower bud. In the early days, it is important to create an environment with increased humidity when propagating cuttings. 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, only start after the budding and fertilize only until the onset of flowering. Too frequent fertilizing and the nutrient supply in autumn are more likely 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 carried out. Above all, the decorativeness of the yellow and purple-leaved varieties is often at the expense of frost hardiness.

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 mass should be removed at once. Sage should not be harvested after flowering, as the regrowth of leaves and shoots will stop after flowering.

7. Cut:

A radical cut 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:

Of course, fresh use always delivers the best taste experience. Flavorings are always lost through storage. But compared to other herbs, sage can be stored very well and preserve. Wrapped in a damp kitchen towel, it can be stored in the fridge for up to two weeks. Drying the sage by hanging it up works, but the taste is very lossy. Not yet a common practice for sage, but the number one method of preserving this herb is freezing.