• About
  • Recipes
    • Search by Ingredients
  • Free From
    • Dairy Free
    • Gluten Free
  • Lifestyle
  • What I Ate
  • Contact
  • About
  • Recipes
    • Search by Ingredients
  • Free From
    • Dairy Free
    • Gluten Free
  • Lifestyle
  • What I Ate
  • Contact
  • About
  • Recipes
    • Search by Ingredients
  • Free From
    • Dairy Free
    • Gluten Free
  • Lifestyle
  • What I Ate
  • Contact
  • Home
  • Lifestyle
  • Tips for growing sage

Tips for growing sage

Posted on May 30th, 2017
 
by The Cook
Categories:
  • Lifestyle

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.

PLANTING

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.

CARE

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.

HARVEST/STORAGE

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.

(Visited 169 times, 1 visits today)

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

About Us

About Us

Welcome to My Kitchen Stories!

My Kitchen Stories is a Maltese homechef’s food blog that features personal home cooking experiences.

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

Follow Us

Categories

Dessert

Dessert

Drinks

Drinks

Lifestyle

Lifestyle

Mains

Mains

Sides

Sides

Snack

Snack

What I Ate

What I Ate

Popular Recipes

  • Traditional Patata l-FornTraditional Patata l-Forn The Maltese are know for their love for the potato…
  • Soothing Traditional Soppa tal-ArmlaSoothing Traditional Soppa tal-Armla Weather is a funny thing in Malta and as we've…

Popular Tags

beef bovril breakfast Carte D'Or ice cream carte dor chicken chocolate christmas food colmans cranberry Dessert easy recipes elmlea flora Food food blog foodie gluten free healthy Healthy Recipes Hellmann's Hellmann's Mayonnaise homemade Ice Cream knorr Lunch Ideas Malta Malta food Malta food blog Malta recipes Maltese recipes mykitchenstories my kitchen stories My kitchen stories Malta My kitchen stories MT PG tips recipe recipes Recipes Malta School Lunch Ideas School Snacks soup stork Summer Recipes vegetables

Instagram Feed

Follow on Instagram

Facebook Fans

My Kitchen Stories

Popular Categories

Dessert

Dessert

Drinks

Drinks

Lifestyle

Lifestyle

Mains

Mains

© 2017-2021 | Designed and Developed in the Concept Stadium