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Salvia officinalis Growers Friend

Salvia officinalis Grower's Friend
Common Sage, Garden Sage, Culinary Sage, Broadleaf Sage

4,1/5
7 reviews
8 reviews
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1 reviews

The 3 young plants are beautiful. They were well packaged and the habit was very fast.

Christiane, 24/05/2023

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This plant carries a 6 months recovery warranty

More information

A highly fragrant variety with green leaves and red stems. This is a hardy perennial plant, both aromatic and decorative. Easy to grow, 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. The plug plants are produced using organic methods and should be planted in spring. Harvesting takes place from March to October.
Ease of cultivation
Beginner
Height at maturity
50 cm
Spread at maturity
40 cm
Exposure
Sun
Soil moisture
Moist soil
Best planting time March to June
Recommended planting time February to May
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A
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Harvest time March to October
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Description

Salvia officinalis 'Grower's Friend' is a highly fragrant variety with green leaves and red stems. It is a very hardy perennial plant, both aromatic and decorative. Easy to grow, this plant with medicinal properties can be grown in pots or in the ground. Its intensely fragrant leaves add flavour to fish, poultry, sauces, and vegetables. The plug plants of this variety are produced organically and should be planted in spring. Harvesting can be done from March to October.

 

Sage has been widely present since 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 as low as -15°C (5°F), and can be grown in both vegetable gardens and ornamental gardens. It produces spike-like inflorescences in summer, often with a bluish-purple colour that can vary depending on the variety. Common sage belongs to the Lamiaceae family, just like thyme.

The saying “he who has sage in his garden needs no doctor” demonstrates the medicinal properties of common sage. It is also known as the “saving plant”. Sage is known for its diuretic, tonic, antiseptic, antiperspirant, and antispasmodic properties.

In cooking, fresh or dried leaves add flavour to 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.

Harvest

Harvest time March to October
Type of vegetable Aromatic
Vegetable colour green
Size of vegetable Small
Interest Flavour, Colour
Use Cooking

Plant habit

Height at maturity 50 cm
Spread at maturity 40 cm
Growth rate normal

Foliage

Foliage persistence Evergreen
Foliage colour medium green
Aromatic? Fragrant foliage when creased
Product reference40892

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Planting and care

Sage appreciates light, well-drained, rich, rather dry and slightly alkaline soils. Plant it in full sun.

Plug plants should be planted in spring, from February to May.

In the ground: First, let the plug plants grow by transplanting them into trays or pots with a diameter of 8 to 13cm (3 to 5in), filled with compost. Place them in a warm and bright location. Water regularly.

When planting in the ground, space the plants 40cm (16in) apart in rows and 80cm (32in) between rows. Dig a hole, place the root ball and cover with fine soil. Firmly tamp down and water. Hoe and weed regularly, especially at the beginning of cultivation.

Add well-rotted compost every year. Use mulch to protect from cold.

In a pot: Place a layer of gravel or clay pebbles at the bottom of the pot to facilitate drainage. Fill the pot with a mixture of compost, garden soil, and sand. Carefully place the plug plant, cover with soil and firm down. Water. Place the pot in the sun and bring it indoors in case of frost.

During cultivation, water moderately as sage is sensitive to excess moisture.

You can propagate sage by dividing the clumps in spring, thus allowing the plants to regenerate and be placed in another location in the garden. This operation is recommended every 5 years or so.

 

 

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Cultivation

Best planting time March to June
Recommended planting time February to May

Care

Soil moisture Dry
Disease resistance Good

Intended location

Type of use Edge of border, Container, Vegetable garden, Greenhouse, Conservatory
Ease of cultivation Beginner
Soil light
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
4,1/5

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