Sage
Sage (or Salvia) is a Mediterranean classic with a wonderful scent and flavour. Suitable for meat, fish, sauces, and herb butter.
Sensitive to frost, so protect in time.
The plants bloom beautifully blue in June and July and are highly sought after for their lovely aroma and taste. Traditionally known as a medicinal herb.
1 bag ≈ 1 gram ≈ 110 seeds
Specifications
| Type of product | Vegetable seeds |
| Sowing month indoors | March–April |
| Seeding time outdoors | April–June |
| Planting distance | 40 x 30 cm |
| Harvest time | July–September |
Tips
Sage (Salvia officinalis) is originally a Mediterranean shrub that prefers lime-rich soil and warm conditions.
The plants are frost-sensitive, so protect them in time. After two years, the plant loses its fragrance, so regular sowing is recommended.
Sowing: March-April in a seed tray or April-June outdoors on a seedbed; prick out once and then transplant. Sow directly outdoors on a seedbed from April to June. Transplant in May at 40 x 30 cm spacing. Part of the grey foliage dies back in winter.
Harvest: Regularly pick the leaves. The leaves can be used fresh or dried.
Sage (Salvia officinalis) is originally a Mediterranean shrub that prefers lime-rich soil and warm conditions.
The plants are frost-sensitive, so protect them in time. After two years, the plant loses its fragrance, so regular sowing is recommended.
Sowing: March-April in a seed tray or April-June outdoors on a seedbed; prick out once and then transplant. Sow directly outdoors on a seedbed from April to June. Transplant in May at 40 x 30 cm spacing. Part of the grey foliage dies back in winter.
Harvest: Regularly pick the leaves. The leaves can be used fresh or dried.
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