HERB OF THE MONTH: SAGE ADVICE

Sage has been an important culinary and medicinal herb for centuries but it also comes in a range of leaf colours that makes it a real treat for the eyes (and nose) in borders and pots

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No herb collection is complete without sage. It is so versatile in the kitchen, and with its attractive leaves and distinctive scent it's a great all-round garden plant too. Although originating from warmer climates Salvia officinalis is tough and will survive a UK winter down to -15C (5F) provided the roots are not waterlogged. However, the quality of the leaves may suffer a little during the winter and it is worth growing some plants in pots so that they can be moved under cover in the autumn to provide the very best leaves for cooking.

Sage produces purple or blue flowers in summer and these are much-loved by bees and other pollinators, though the quality of the leaves tends to reduce if plants are allowed to bloom. Where they are wanted for cooking it is often recommended that the flower spikes are removed as they appear.

Plants are freely available at most garden centres but once you have one they root very easily from cuttings taken in early summer. Although sage is perennial and can live for some years, it is best replaced every four or five years to maintain vitality.

GROWING ON

Sage is a wonderfully accommodating herb to grow. Like many of our most popular pungent herbs it is native to the Mediterranean region, meaning that it does like plenty of sun and a well-drained soil. In gardens with heavy clay it can be grown in pots, where it will thrive on a sunny patio.

When planting choose a sunny site and on heavy soils incorporate plenty of grit into the planting hole. Plant to the depth of the level of the compost in the pot and if you wish add some slow release fertiliser such as blood, fish and bone or controlled release granules.

If growing in pots, follow the same advice, mixing up to a third grit and some controlled-release fertiliser into the compost prior to potting.