Salvia officinalis, commonly known as common sage, is a well-loved and highly aromatic perennial herb native to the Mediterranean region. This herb is recognized for its distinct, gray-green, fuzzy leaves that exude a strong, earthy scent and a warm, savory flavor. Common sage is not only celebrated for its culinary uses, adding depth and fragrance to a wide range of dishes, particularly in Mediterranean cuisine, but also for its medicinal properties and ornamental appeal. It typically grows to a height of 1 to 2 feet, with slender, woody stems that become more pronounced as the plant matures. Sage produces spikes of small, bluish-purple flowers that are attractive to pollinators like bees. The plant also has cultural significance, symbolizing wisdom and longevity in various traditions. With its versatility, culinary, and rich history, common sage remains a cherished and functional herb in both gardens and kitchens around the world. Zones 4-9
Germination
Germinating Salvia officinalis seeds can be an enjoyable and straightforward process. Prepare a seed-starting tray or pots with well-draining, sterile seed-starting mix. Sow the seeds on the surface of the soil and lightly press them down to ensure good contact with the soil. Water the soil gently, keeping it consistently moist but not waterlogged. Place the container in a sunny location or under grow lights and maintain a temperature of around 70-75°F (21-24°C). Sage seeds typically germinate within one to three weeks. Once the seedlings are large enough to handle, they can be transplanted into your garden or chosen location, where they will grow into the aromatic and flavorful common sage plants, ready for culinary and medicinal use. With its rich history and versatile applications, Salvia officinalis remains a beloved herb for gardeners and cooks.
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