Sage is an incredibly easy to grow herb that will grow almost anywhere. It is a great kitchen herb that can be used in a multitude of dishes. It prefers well drained soil which makes the plant an ideal contender for container planting. However, it will also thrive in a vegetable bed as well.
Sage also has a nostalgic smell about it which reminds me of gardening with grandparents. It is incredibly strong in smell and also a lovely herb to touch with its soft leaves.
The Basics
Sage is best grown from cuttings or buying a plant from a nursery or garden centre.
Where does it grow: Both in the ground and in containers.
Likes: well drained soil in a medium to full sun setting.
Watering: Sage prefers well drained soil and the key is not to overwater it. If the plant is looking a little wilted, it won’t take much to bring it back. Allow the soil to dry between waterings and when watering give it a good soaking.
Difficulty of growing: Easy
Harvesting Sage
Sage is a great herb that you can harvest as and when you need it. It is also extremely easy to harvest by simply picking the leaves – this makes it great for children. If you find that you don’t use the sage that much, the plant will grow and it may require a slightly larger pruning to ensure that it keeps its shape. If you find yourself with a glut of sage, you will want to find some ways of preserving it for use later in the year, especially in the winter months when you are cooking up some warming feasts.
Preserving Sage
Drying sage:
Sage can be quite easily dried simply by hanging it. You will want to hang it somewhere out of the way but also not in direct sunlight. You can also dry sage by putting it in the oven on the lowest setting. Once the sage is crisp all over, you know that it is ready to be stored in a container for future use.
Freezing sage:
There are two main ways of freezing sage and both of them will maintain the freshness and flavour of the herb.
Ice Cubes: An ever more popular way of freezing herbs is to put them into ice cubes. It is actually quite a genius way to do it as the herbs are frozen into a size that is perfect for cooking. To freeze sage, simply put the herb in either water or olive oil and then pop it straight into the freeze. Depending on what you are going to be using the herb for, you can decide whether or not to cut it fine or leave it slightly rough. If using water, simply let the water melt before using it. Kids will love making these!
Vacuum bags: if your kitchen is lucky enough to have a vacuum sealer, sage will keep absolutely fine in the freezer for use later on.
