Tips for growing sage
Growing herbs can be a very rewarding endeavour. If you get the trick of a particular herb, you will be blessed with bountiful produce. Plus I love the convenience of having fresh herbs when I need them and only how much I need – very farm-to-table kind of thing.
Sage is a perennial herb with soft, greyish green leaves. It is most commonly used in stuffing recipes but also in pasta sauces. A fun fact about sage: anyone who has sage planted in their garden is reputed to do well in business! Here are some tips I’ve learnt, after many trail and errors, when it comes to planting, growing and harvesting sage.
The best way to grow sage is from cuttings of an existing plant. Ideally, the seeds/cuttings are planted between 50-70cm apart as they do grow quite a bit. For best growth, the soil should be around 20°C. If you have other produce in the garden, it is suggested that sage is planted near rosemary, cabbage, and carrots, but keep away from cucumbers.
Young plants should be watered more regularly until they are fully grown. The heavier, woody stems should be pruned every spring. It is recommended to replace the sage plant every 4 to 5 years.
During the first year, sage should be harvested lightly to ensure that the plant grows fully. Then after, it’s best to leave a few stalks so that the plant can rejuvenate. Once fully grown, sage can be harvested up to three times in one season.
Sage is best consumed fresh, but can be stored frozen or dried. To dry, leave the branches in the sun and once dried, remove the leaves and store them in an airtight container.