Sage is a robust flavoured evergreen shrub which is ideal for giving aromaticity to roasted meats. Great for stuffings with poultry and pork.
Sow thinly, indoors for surest results February-March, 0.5cm (¼”) deep, in small trays of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Seedlings usually appear in 14-28 days.
Transplant seedlings individually to 8cm (3″) pots, when large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom plants to outside conditions (avoid frosts), before planting out into well-drained soil, 30cm (1′) apart, during May-June.
Or sow thinly, outdoors April-May for ease, where they are to crop, 0.5cm (¼”) deep, directly into finely-prepared, well-drained soil, which has already been watered. Thin seedlings to 30cm (1′) apart.
Pick the leaves, as required, throughout the year. Sage can also be dried and stores well.