Sage (Salvia officinalis)
|Sr No.||Item name|
|1||Sage – Plant|
|2||Round Plastic Pot (Black)|
Out of stock
Out of stock
Salvia officinalis is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world
|Maximum Reachable Height||60 cm (2 feet) tall.|
|Bloom Time||spring, summer|
Planting And Care
Plant sage in medium to full sun. If you are growing sage indoors, place your pot near a sunny window. Sage is a fairly drought-tolerant herb, and even when the leaves look wilted, a little water perks the entire plant right up. Wait until the soil is dry to give it a thorough watering.
- Sage does best in medium to full sun.
- It can also do well in containers or indoors – just be sure it’s near a sunny window if you’re growing it inside.
- Sage needs sandy, loamy, well-draining soil.
- You want a pH between 6.0 and 7.0 for optimal growth.
- For the first few weeks, you’ll probably need to water sage once or twice per week.
- The soil should be kept about as moist as a wrung-out sponge.
- Once the plant has developed a good root system, you can decrease watering to every week or two.
- Be careful not to overwater!
Application of Fertilizer
- If you’re planting sage as a perennial, fertilize the first year only with a low-nitrogen fertilizer.
- When you’re preparing the soil for planting, work a 5-10-10 fertilizer into the soil at the rate of half a pound per 100 square feet.
- Fill the pot no more than half full of potting soil, slightly bringing it up the sides of the pot.
- Gently press the soil to help it stay in place, and then lightly, but thoroughly, moisten the soil with water.
- Before repotting any herb, it’s important to carefully prepare the plant’s root ball.
- Sage is used for digestive problems, including loss of appetite, gas (flatulence), stomach pain (gastritis), diarrhea, bloating, and heartburn.
- It is also used for reducing overproduction of perspiration and saliva; and for depression, memory loss, and Alzheimer’s disease
- Fried sage can be crumbled over a dish to heighten flavor at the last moment.
- Sage can also be used to add herbaceousness to sauces, compound butters, meat marinades, pastries, and breads.
- Add fresh sage leaves to cocktails and teas for an instant hit of herbal flavor.