Sage Broad Leaved Seeds (Salvia Officinalis)
- The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi.
- Sage grows best in dry soil with few nutrients.
Plant the sage seedlings in the prepared bed after the last spring frost. Space the seedlings 20 inches apart in all directions, planting them at the same depth they were growing at in their pots.
- Water sage once or twice weekly for the first two weeks after planting. Provide enough water to keep the top 6 inches of soil moist but not waterlogged while the roots establish. Water established sage only during prolonged dried periods if the foliage visibly begins to wilt.
- Cut off the flower stems when they form if you are growing the sage for culinary purposes. Flowering affects the flavor of the foliage.
- Height : 12" - 30"
Spacing : 15" - 24"
Sun Light : > 6 hours - Full
Water : Average
Harvest : 60 - 75 days
Sowing : Sow seeds 1/4" deep
Germination : 7 -20 Days
Size : Medium
Color : Grey-Green
Use : Sage leaves fresh in salads and cooked in omelets, fritters, soups, yeast breads, marinades, meat pies, and poultry stuffing.
- Qty : >< 15 Seeds/pack