The Salvia officinalis plant is an edible shrub that goes under the names of Sage, Common Sage, or Garden Sage. This herb is often found at the kitchen table for the strong flavor of its leaves. The flavor of Sage is a little bit sausage-like.
There are also numerous traditional health benefits associated with consumption of Sage, these include the support of digestion, tooth care, and as an antiseptic mouth-wash. It is thought that purple sage (Salvia officinalis "Purpurascens") may provide the greatest Sage Health Benefits. Sage has recently become of great interest for scientific research has it is reported to have numerous pharmacological activities.
Best Light Conditions: Full Sunlight for best results or Partial shade.
Suitable Soil Types: Average. Rich loam clay for best results.
Suitable Soil pH: 6 to 7.0 for best results; will tolerate fairly acid soil to pH 5.6 and mild alkaline soils to pH 7.8.
Soil Moisture: Well-drained. Medium to dry.
Sowing, planting, and Propagation: Sow seeds on the surface in spring following the last frost. Seeds take one to thee weeks to germinate. Space at about 90 cm. Propagate from soft stem cuttings in the spring. Take semi-hardwood cuttings towards the end of summer.
Care: Regular watering. Let soil dry between watering. Does not tolerate wet soil so do not overwater. May look ungainly if not grown in full sunlight.
Best used for: Herb garden. Ornamental feature. Containers.
Miscellaneous : Often used culinary herb, fresh leaves and flowers can be ate raw or cooked. Leaves are often dried to prolong use. Contains oils used to make many products including cakes and ice cream. Typically takes two years or more to reach full height. Prune to keep tidy and remove damaged or diseases tissues in the middle of spring. Often grown as a companion species for Cabbage and other Brassica as its aroma is thought to repel the white cabbage butterfly; in reality it is more likely that your sage will be eaten alongside your cabbages.