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Salvia Officinalis
Sage
This is an evergreen or semi-evergreen bushy shrub used as a culinary herb. It has aromatic, grey-green leaves which are variegated with pale green and yellow. If it’s grown under ideal conditions in a sunny, well-drained site it will bear small spikes of tubular, 2-lipped, purplish flowers between May and July.Culinary UsesSage is a versatile herb which can be used in lots of recipes but use sparingly so that its strong flavour doesn’t overwhelm the dish. It can be added at the beginning of cooking and pairs nicely with other strongly flavoured herbs, such as rosemary, thyme and oregano. Long used as a digestive aid, sage goes well with fatty foods, such as pork, liver, pate or sausages and can be used when stuffing poultry or pork. Commonly used in many Mediterranean dishes including pizza and pasta, it also blends well with mild cheese and makes a great addition to biscuits, scones, corn bread and cheese straws. Try covering a pork roast with sage leaves before roasting or gently separate the skin from the breast meat of a chicken or turkey and place a small sprig of sage under the skin on each breast, pat down the skin, then roast. There are many recipes for tea with sage, try one with one part sage and two parts lemon balm.
Position:
Prefers partial shade
Soil:
A light and moist, yet well drained, fertile soil
Rate of Growth:
Average to fast
Flowering Period:
May to July
Flower Colour:
Light purple
Other Features:
The leaves can be used fresh or dried to make stuffing, herb teas and herb butter
Hardiness:
Fully hardy: stands a temperature down to -15°C
Garden Care:
To encourage a plentiful supply of young red-purple foliage gather the leaves regularly and prune lightly in July after flowering
Eventual Height: 80cm
Eventual Spread:
1m
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