Salvia officinalis Elephant Ear

Salvia officinalis 'Elephant Ear' is a cultivar of sage that stands out for its large, particularly flavourful leaves, with a very fresh aroma and a hint of oyster taste. They are especially appreciated in Italian cuisine. It is a very hardy and undemanding perennial plant. In this variety, the summer flowering is classic, with spikes of blue. This lovely plant with medicinal properties can be grown in pots or in the ground. Plant it in the sun, in well-prepared and properly drained soil. Prune it quite short in spring to encourage the production of new vigorous shoots.

The culinary sage 'Elephant Ear' comes from the botanical species Salvia officinalis. Its leaves are commonly used in Italian cuisine. It is used in dishes with pork and lamb, fish, sausages, cheese, and white beans, for example. This perennial plant has a bushy, compact, slightly spreading habit and generally measures between 40 and 60 cm (16 and 24in) in height and 50-60 cm (20-24in) in width. Its square-sectioned stems have a woody base. Its large, oval, slightly rough leaves are green-grey and very fragrant when crushed. It is a very hardy plant, down to -15°C (5°F), that can be grown both in vegetable and ornamental gardens. The flowering takes place between June and August, depending on the climate, in the form of spikes of mauve flowers with purple bracts, which are visited by bees and other pollinators. Sage belongs to the Lamiaceae family, like thyme, savoury, and lavender.

Sage was used in Antiquity and was very present in the Middle Ages, where it had a place in the medicinal garden. "Those who have sage in their garden do not need a doctor" is a saying that shows the importance given to the medicinal virtues of Salvia officinalis, also called "the saving plant". Sage is indeed known for its diuretic, tonic, antiseptic, antiperspirant, and antispasmodic properties.

In cooking, fresh or dried leaves flavour fish, poultry, sauces, and vegetables. Add the leaves at the end of cooking to preserve their aroma. They can also be used in infusions.

Harvesting: The leaves are harvested from March to October, ideally in the morning. Regular harvesting will promote the development of new shoots. The fragrance will be more intense in spring, just before flowering.

Storage: Fresh Sage leaves can be stored in the refrigerator for a few days. For longer storage, you can dry the branches in the shade and keep the leaves in airtight jars for several months.

Gardener's tip: In the garden, mix genres by planting some herbs like Sage in the middle of your perennial borders or even in rock gardens. They will integrate perfectly and the scents of aromatic plants often have the ability to repel insects that may attack more sensitive plants like certain roses.