Sage is a perennial herb native to the Mediterranean, it’s sweet and somewhat bitter with a pine-like flavour and aroma. Sage is known for its distinct and unique taste.
Uses: Sage is a flavour powerhouse in bean dishes, tomato sauces, omelettes, chicken risotto, pesto, and sage butter for pasta and trout. Sage is often paired with other herbs such as thyme and rosemary, and harmonizes well with garlic, onion, oregano, parsley, and bay leaf.
Sunlight: Sage enjoys full sunlight. Indoors, place near a sunny window or sunny patio.
Humidity: Ensure proper air circulation is provided.
Soil: Our herb garden contains well drain soil which is ideal for growth. Once per week lightly till the soil around the plant. This achieves aeration which allows air, water and nutrients to penetrate the roots. This helps the roots grow deeply and produce a stronger, more vigorous herb garden.
Water: Sage is a fairly drought-tolerant herb, let the soil dry out between each watering. Sage does its best when the soil is not overly moist.
Nutrients: Our Herb Garden doesn’t require immediate plant food, as our potting soil already contains a slow-release plant food that can last up to 6 months. If plant food is needed or your herb plant shows signs of stress like yellowing foliage, you can add your favourite compost, or use an organic liquid plant food or a weak solution of an all-purpose water-soluble fertilizer.
Harvest: Sage can be harvested on an as-needed basis, clipping just above the spot where two leaves meet. Continuous harvest will encourage new growth, so don’t be shy. For the richest concentration of their aromatic oils, harvest sage leaves in the morning.
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