Saflax - Organic - Sage - Salvia officinalis - 60 seeds - Gnocchi in sage-seasoned butter and Saltimbocca – the most delicious Italian dishes. Worth knowing: Common Sage (Salvia officinalis) is one of the oldest medicinal plants known to humans. In Germany it was mainly cultivated in monastery gardens. Sage is a perennial semi-shrub with ovate to narrow tapered leaves that are covered with fluffy hairs. The plant can reach 40 to 60 cm in growing height.. The taste of Sage is just as intensive as its scent – pleasantly bitter and aromatic. Not only its leaves are edible, but its flowers as well. Sage leaves can be harvested continuously from spring onward, while you can even pick whole shoots. After blooming, Sage shouldn’t be harvested anymore, as the plant will cease to grow new leaves and shoots after the flowering period. However, if you take off the inflorescences regularly the plant will continue to produce its aromatic leaves. Naturally, the fresh use of Sage creates the best flavour. Anyhow, compared to other herbs Sage can be stored and preserved very well. Wrapped in a moist kitchen cloth and kept in a refrigerator, Sage can be used for up to two weeks. Drying cannot be recommended, as it will clearly compromise the flavour. Freezing, on the other hand, is the best method to preserve Sage. Gnocchi in sage-seasoned butter with roasted hazelnuts and Pecorino hard cheese or Saltimbocca along with a veal cutlet with Parma ham and Sage are probably among the most famous Italian dishes in which Sage makes for the dominant aroma and flavour. But also tomato salads, dishes with fish, chicken or pork, as well as soups and cheese sauces can get a special taste when adding Sage. Natural Place: Sage has its origin in all of the Mediterranean region. Cultivation: The best time for propagation is starting in February at a sunny place indoors as the seed is a light germinator. Scatter the seeds onto moist coconut substrate or organic herbal soil and slightly press them on. Cover the seed container with clear film to prevent the soil from drying out, but don’t forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on the potting compost. Place the seed container somewhere bright and warm with a temperature between 20°C and 25° Celsius and keep the surface of the earth moist, but not wet (ideally using a water sprayer). Depending on the propagation temperature the first seedlings will come up after two to five weeks. Seedlings that are already raised indoors can be planted out with beginning of May. As soon as there is no more night frost expected, you can move the seedling with its complete root ball, to avoid stress for the plant. Place: The plant needs the sun, warmth and a wind-sheltered place to produce its full aroma. Care: Keep the soil always moist, but not wet. Water your plant as soon as the top layer of the earth has dried out. Fertilize the plant either very modest with compost or organic fertilizer for herbs, or don’t fertilize at all. During Winter: Sage is winter hardy, but should be covered with some brushwood as frost protection. Bonsai: No Picture credits: Because of technical limitations links are shown as text. 15312-salvia-officinalis-seed-package-front-german.jpg - About © : Contact SAFLAX - - saflax.de/copyright 15312-salvia-officinalis-cultivation-instruction-german.jpg - Frank Laue - © Saflax - saflax.de/copyright 15312-32-salvia-officinalis.jpg - About © : Contact SAFLAX - - saflax.de/copyright 15312-33-salvia-officinalis.jpg - About © : Contact SAFLAX - - saflax.de/copyright 15312-34-salvia-officinalis.jpg - About © : Contact SAFLAX - - saflax.de/copyright 15312-34-salvia-officinalis.jpg - About © : Contact SAFLAX - - saflax.de/copyright 15312-35-salvia-officinalis.jpg - About © : Contact SAFLAX - - saflax.de/copyright 15312-36-salvia-officinalis.jpg - About © : Contact SAFLAX - - saflax.de/copyright 15312-37-salvia-officinalis.jpg - About © : Contact SAFLAX - - saflax.de/copyright