Considered since Antiquity as the medicinal plant par excellence, we rarely praise the flowering of sage, which is a delight for the eyes.
There are more than 900 varieties of sage. The largest can reach almost a metre high. If the foliage varies (silver, yellow and green, etc.), practically each bloom is also unique in its colour and the shape of its flower: spiked, umbrella-shaped, tubular, fabaceous, etc.
Sage flowers can resemble those of malva, broom, liatris or honeysuckle, invariably attracting bees, butterflies and hummingbirds to the garden. They can change colour, between the time they open and the time they fade. Two-tone or monochrome, they come in all colours, including the rarest, even offering touches of black.
How to grow sage in the garden
- Mixed flower bed
- Rose garden
- Shrub bed
- Rock garden
- Border
- English garden
- Flowering meadow
- Pollinator garden
- Herb garden
- Container garden
- Flower pots
How to choose sage?
Here are some beautiful varieties of sage to discover…
- Hot Lips sage, red and white flower, almost continuous flowering from May to first frosts (see picture above)
- Pineapple sage, a crimson flower with pineapple-flavoured foliage
- Amigo sage, magnificent pink and purple flower stems
- Anna sage, candy pink flowers with darker stripes
- Azure Snow sage, pale yellow flowers turning lilac when mature
- Cristina Bugatti sage, pink flowers with black calyxes
- Ember’s Wish sage, fluffy flowers with a bright coral colour
- Magenta Magic sage, deep magenta, early and long-lasting flowering
- Argentina Skies sage, light blue flower stems reaching 2.5 metres
- Clary sage, appreciated for its powerful fragrance
How to plant and care for sage
Little demanding, sage will appreciate a sunny exposure and a light, well-drained soil. This plant native to the Mediterranean does not tolerate having its roots in water. In northern regions, some varieties are perennial. In warmer regions, it is suggested to prune it to 20 cm above the ground after winter, so it does not become invasive.
PRO TIPS: For container growing, try our Organic Moisture Mix, which provides nutrients for larger, more productive plants and promotes better water retention. PRO-MIX Organic-Based All Purpose Garden Fertilizer 12-6-6 will provide your plants with the essential nutrients they need for healthy growth all season long!
How to harvest sage
How you harvest sage depends on what you’re going to use it for. If you’re planning to use it fresh, simply pick the leaves as needed. If you’re going to dry it, the stems should be at least 15 to 20 cm long so they can be hung.
How to dry sage
Bundle the cut stems into small bunches, tie them together with string, and hang them in a well-ventilated room. Thicker leaves can take 4 to 6 weeks to dry completely. Shorter sprigs can also be dried by placing them on trellises that provide good air circulation.
Finally, you can dry sage in the oven for a faster drying process. This is a good method to consider if you’re limited on space to dry your herbs. Set the oven to 40 °C. Once washed, place the sage on a baking sheet and put it in the oven for 1 to 2 hours, until it is dry. Supervise the process to make sure the sage does not burn.
Best sage companion plants in the garden
- Cabbage
- Strawberries
- Beans
- Peas
- Tomatoes
- Asparagus
- Carrots
- Ground cherries
- Brussels sprouts
- Cauliflower
- Rosemary
- Arugula
How to store sage
Sage can be frozen in an airtight container. It can also be dried easily. Simply place the leaves on newspaper and let them dry for 10 to 15 days, away from humidity and direct sunlight, at a temperature between 21 °C and 27 °C.
Once dried, sage leaves can be stored for one year in an airtight container, away from light.
Using sage for medicinal purposes
Warning! Sage has long been recognized for its therapeutic properties. However, remember that the use of herbs for medicinal purposes must be supervised by a health professional.
Even sage, whose benefits have been praised over the centuries, can be dangerous. Sage is particularly contraindicated during pregnancy. Excessive consumption can lead to significant side effects such as nausea, dizziness, convulsions and possibly an increase in blood pressure.
How to use sage in cooking?
Sage goes wonderfully with all meats, whether beef, veal, pork, poultry or lamb. It also enhances beans, eggs, cheeses and pasta.
OUR RECIPE: Veal saltimbocca with fried sage
INGREDIENTS
- 1/4 cup olive oil
- 20 fresh sage leaves
- 1/2 tsp. icing sugar
- 4 veal cutlets
- 2 tbsp. grated Parmesan cheese
- zest of 1 lemon
- juice of 1/2 lemon
- 8 slices prosciutto
- 1 tsp. cornstarch
- 1 cup chicken broth
- salt and pepper to taste
PREPARATION
Fried sage
In a pan, heat the oil and fry 16 sage leaves until crispy (2 to 3 minutes). Place the leaves on paper towels to remove excess oil, then coat with icing sugar. Set aside. (Keep the oil in the pan to cook the cutlets.)
Cutlets
- If the cutlets are thick, use a mallet to flatten them. Sprinkle with Parmesan cheese and lemon zest, then pepper. Fold the cutlets into rectangles and wrap them in prosciutto. If necessary, use a toothpick to keep them folded.
- In the pan containing the oil, brown the cutlets for 2 to 3 minutes on each side or until desired doneness. Keep warm.
- In a bowl, mix the lemon juice and cornstarch. Pour into the same pan after discarding the oil. Add the chicken broth and 4 non-fried sage leaves and bring to a boil. Let reduce for 3 minutes. Remove the sage.
- Serve the cutlets, topped with sauce and garnished with fried sage leaves.
