Salvia officinalis

Salvia officinalis, also known as common cage, is a hardy perennial plant, both aromatic and decorative. Easy to cultivate, this plant with medicinal properties can be grown in pots or in open ground. Its intensely fragrant leaves add flavour to fish, poultry, sauces, and vegetables. Plant in spring and harvest from March to October.

Used since ancient times and widely present in the Middle Ages, this perennial plant has a bushy habit and grows to a height of 40 to 60cm (16 to 24in). Its oval, grey-green leaves are highly fragrant. It is a very hardy plant, tolerating temperatures down to -15°C (5°F). It can be grown in both vegetable gardens and ornamental gardens. It produces summer flowering spikes, often with a bluish-purple colour that can vary depending on the varieties. Common sage belongs to the Lamiaceae family, like thyme.

"He who has sage in his garden has no need of a doctor" is a saying that demonstrates the medicinal properties of the plant, which is also called 'the saving plant'. Sage is renowned for its diuretic, tonic, antiseptic, antiperspirant, and antispasmodic properties.

In cooking, fresh or dried leaves are used to 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 can be harvested from March to October, ideally in the morning, by cutting the branches. Regular harvesting will promote the growth 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.

Gardening tip: In the garden, mix different types of plants by placing sage in the middle of perennial flower beds or even in rock gardens. It will blend in perfectly. The strong scents of aromatic plants can often repel insects that may attack more delicate plants like certain roses.