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Monday, November 3, 2008

Growing Sage


sage (middle pot) - taken in Sept, and on the right, transplanted, one month after

Sage is one of the perennial herbs that is easy to maintain, yet produces leaves with intense flavor.

Scientific name : Salvia officinalis

It has average water needs, grows best under the full sun, can survive most soil types if soil is allowed to drain before watering again, and can also be easily propagated through stem cuttings. One can try germinating seeds (might take 3 weeks, as they germinate poorly), but if you're starting out in this hobby (or lifestyle) of gardening, it would be easier to visit your local nursery to pick up some seedlings. There are even slightly bigger plants in Bunnings, if you prefer to harvest sooner!

Sage is actually a member of the mint family, and goes well with pork and poultry. It can also be placed among the coals of the grill to leave a hint of flavor in your barbequed meat. The velvety leaves can be dried or frozen for use later. To harvest, just cut off the leaves or pinch them off with your fingers.

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Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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