Salvia officinalis seed

LATIN NAME: SALVIA OFFICINALIS

COMMON NAME: Common Sage, Garden Sage

Sage is one of the most useful and beautiful of all the culinary herbs, and it has been loved for thousands of years. It grows as a low, bushy, evergreen sub-shrub, usually sixty centimetres tall, with soft, grey-green, woolly leaves that are strongly aromatic, and in early summer it sends up spikes of blue-violet, two-lipped flowers that the bees adore. The leaves are the classic flavouring for the roast meats, the stuffings and the many Mediterranean dishes, and the plant is as handsome as it is useful, with its soft grey foliage making it a fine ornamental in its own right, while it is a native of the Mediterranean region, where it grows on the sunny, dry hillsides, and the old saying is true: the garden that has sage is the garden that thrives.

Scientific Research & Plant Biotechnology

Sage has a rich and long-established record in both food and pharmaceutical research. The leaves contain volatile oils, including thujone, camphor and cineole, as well as the phenolic compounds such as rosmarinic acid, and the researchers have studied sage extensively for its antioxidant, anti-inflammatory and antimicrobial activity, and for its traditional uses, while in food science sage is studied as a natural preservative and a flavour enhancer, and its antioxidant properties are of interest in the food industry. The genus Salvia is one of the largest and the most studied plant groups in the world, and the common sage remains central to the research on the culinary and the medicinal herbs. For a herb of such everyday use, sage has an exceptionally rich record of research, and it is best appreciated as a subject of study and a fine kitchen herb rather than a casual remedy.

Ecological & Economic Value & Wide Applications

To grow the Common Sage from seed, ecologically, the common sage is a generous plant of the dry garden. Its blue-violet flowers feed the bees and the other pollinators through the early summer, and it thrives in the hot, dry, sunny spots where many plants struggle, making it valuable in the drought-tolerant planting. Its economic value is considerable: sage is one of the most widely used culinary herbs in the world, used fresh and dried in countless dishes, and it is also used in the herbal teas and in the flavour industry, while its soft grey foliage and its blue flowers make it a handsome plant of the garden. To raise the common sage, sow the fine seeds across the surface of a pot of moist, free-draining compost in spring, firm them in lightly with the fingertips, keep them lightly watered in a bright spot, and grow the little herbs on in the sun.

sow the fine seeds across the surface of a pot of moist, free-draining compost in spring, firm the young sages in lightly with the fingertips, keep them lightly watered in a bright spot, and grow the little herbs on in the sun.

LATIN NAME: Salvia officinalis

COMMON NAME: Common Sage, Garden Sage

Sage is one of the most useful and beautiful of all culinary herbs, and it has been loved for thousands of years. It grows as a low, bushy, evergreen sub-shrub, usually sixty centimetres tall, with soft, grey-green, woolly leaves that are strongly aromatic, and in early summer it sends up spikes of blue-violet, two-lipped flowers that bees adore. The leaves are the classic flavouring for roast meats, stuffings and many Mediterranean dishes, and the plant is as handsome as it is useful, with its soft grey foliage making it a fine ornamental in its own right. It is a plant of quiet, enduring value, and the old saying is true: the garden that has sage is the garden that thrives.

Common sage belongs to the mint family, Lamiaceae, and it is native to the Mediterranean region, where it grows on sunny, dry hillsides. It is a hardy, drought-tolerant perennial that thrives in full sun and well-drained soil, and it has been cultivated for food and medicine since ancient times.

Positive & Encouraging Seed Germination Guide

Growing sage from seed is easy and very rewarding. The seeds germinate readily in warm, light conditions, so sow them in spring on the surface of a tray of free-draining seed compost, press them in gently, and keep them warm, bright and lightly moist, since they need light to germinate. Germination usually begins within two to four weeks. Pot the seedlings on as they grow and plant them out in full sun and well-drained soil. Sage is hardy, drought-tolerant and happy in poor, dry soil, so it needs little care once established. Within a season you will be picking your own aromatic leaves, and the soft grey-green shrub will give you years of harvest.

Scientific Research & Plant Biotechnology

Sage has a rich and long-established record in both food and pharmaceutical research. The leaves contain volatile oils, including thujone, camphor and cineole, as well as phenolic compounds such as rosmarinic acid, and researchers have studied sage extensively for its antioxidant, anti-inflammatory and antimicrobial activity, and for its traditional medicinal uses, including as a remedy for sore throats and memory. In food science, sage is studied as a natural preservative and flavour enhancer, and its antioxidant properties are of interest in the food industry. The genus Salvia is one of the largest and most studied plant groups in the world, and common sage remains central to research on culinary and medicinal herbs. For a herb of such everyday use, sage has an exceptionally rich record of research.

Ecological & Economic Value & Wide Applications

Ecologically, sage is a generous plant. Its blue-violet flowers feed bees and other pollinators through early summer, and it thrives in hot, dry, sunny spots where many plants struggle, making it valuable in drought-tolerant planting.

Its economic value is considerable. Sage is one of the most widely used culinary herbs in the world, used fresh and dried in countless dishes, and it is also used in traditional medicine, in herbal teas and in the flavour industry. For a grower, sage is a dependable, high-value herb, and for a gardener it brings aromatic grey foliage, blue flowers and a very long tradition of use.

Salvia officinalis 75 days. This heirloom perennial herb grows 16"-30" (40.5 – 76 cm) tall. Sage seeds can be planted indoors or outdoors. An extremely flavorful and versatile herb, sage is commonly used to spice poultry, vegetables, stuffings, sausages, and many other foods.Very fragrant. Harvest continually to encourage new growth. Many use Broad Leaf Sage Herb medicinally as a digestive aid, astringent, antiseptic and nerve tonic.