There really is nothing tastier than going out to your garden and picking fresh home grown herbs to add to your cooking or salads.

One of the best know herbs, Sage has an evergreen habit, that needs cutting back every year to avoid going straggly. It grows to a height of about 60cm (24"). It can be used to make Sage and Onion stuffing for your turkey or added to many meats and fish to add flavour.

 

WHEN TO SOW

February to May

Where to Sow

Sow seeds underglass 0.5cm (¼") deep, in small trays of compost and lightly cover the seeds with a sprinkling of compost , and place at a temperature of 15-20°C. Alternatively sow direct outside in April and May into shallow seed drills.

What to do next

Prick out seedlings individually to 7cm (3") pots, once large enough to handle. Grow on in cooler conditions , then gradually harden off plants in a cold frame before planting out after risk of frost has passed. Transplant to final positions 30cm (12in) apart or into larger containers, or grow a few in pots on a light windowsill all year round. Direct sown seedlings can be thinned to 15cm (6in) apart then lifted and transplanted to final positions once large enough to handle.

HARVEST

All the year round

HANDY TIP

Add leaves to boiling water as a tasty Tea, reported to soothe sore throats and cold symptoms. Plants require cutting back each year to prevent straggly growth.

Nutritional Values

Sage is an excellent source of fibre, Vitamin A, folate, calcium, iron, magnesium, manganese and folic acid.