A tough hardy and very aromatic perennial with broad grey-green leaves and little blue flowers. Sage can be used fresh or dried in dishes with chicken, pork, lamb, veal, cheese and in stews, sauces, soups and dressings. This plants also brightens up borders with its beautiful blue flowers.
Indoor sowing: April - May
Outdoor sowing: May - July
Germination: 10 - 21 days
Germinationtemp.: 18 - 20°C
Sowing depth.: ½ - 1 cm
Plant distance: 30 - 45 cm
Planting postition: sunny
Harvesting period: June - October
Sow indoors in trays filled with moist potting soil from April till May. Sow thinly and cover the seeds with a thin layer of soil. Keep the temperature as even as possible. Don't let the temperature drop during the night. Transplant the seedlings, when they're large enough to handle, to seperate pots. Put them away a bit cooler (17 - 18°C). Harden the seedlings of by putting them outdoors during the day for approx. 10 -14 days on a sunny plot from the beginning of May. Put the plants on a sunny plot with free draining soil after the hardening off period. Keep 30 - 45 cm apart.
Sow outdoors from the middle of May, when there's no longer any danger of nightfrosts. Sow in rows or groups. Cover the seeds with a thin layer of soil. Thin the seedlings, when they're large enough to handle, to 30 - 45 cm apart. Give sage a sunny, sheltered plot with soil enriched with lime and well drained soil. Sage is very easy to grow and has a good resistance against diseases and harmfull insects.
