Sage

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Salvia officinalis

Perennial growing to 45cm. Long velvet-like grey/green leaves that are used to flavour poultry, meat, pasta, soups and stews. Very aromatic. Also has medicinal uses. Attracts bees.

Sturdy, woody stems can be used as ornamental branches in floral wreaths. Beautiful flowers in summer.

There are many varieties of Salvia, with up to 900 known species. The Latin word salvere means ‘to be saved’ and this reflects the wide ranges of medicinal uses for the many varieties of Salvia. 

Salvia varieties require a lot of sun, and are ideally suited to Australian conditions. They are generally well adapted to harsh, dry and rocky environments.

Common sage flowers for three to four weeks, after which the flower stems need pruning. 

The soil mix should be coarse, with extra perlite and organic fertiliser mixed through. Liquid organic fertiliser may also be used throughout the growing season.

To dry the leaves, prune the flowers and then collect the new growth that appears several weeks later. Be careful not to cut into old woody growth and make sure you shake off any dew or dampness. Hang them upside down in small groups of leaves in a dry and dark place until they are crispy. Strip the leaves whole, if possible, but it doesn’t matter if they break. If you make sure they are stored in a dark, air tight container they should keep their flavour for several months. 

Sage may also be used to aid digestive and gastric problems, including heartburn. There is growing evidence for the usefulness of sage for memory problems and there may be some benefit for depression. Sage is also anti-microbial and anti-inflammatory and has benefits when used topically for cold sores and as a gargle for other mouth problems.

Grown using organic heirloom open pollinated seed, no sprays, no chemicals in organic nutrient rich soil with gypsum, volcanic rock, minerals and compost in trays. No blood and bone no fish.