Growing Sage...............
The cultivation of sage
Site: Sage likes full sun with a light, dry, alkaline, well drained soil.
Reproduction: Common sage can easily be started from seed. All forms easily assume from cuttings, rooting time is about four weeks in the summer.
Growing: Plant 18-24 inches apart. Prune to achieve often bushy plants. When leaves begin yellow roots need more space. Sage can be grown indoors if you have enough sun. Easily prune plant back after flowering in June. Common sage is a semi-shrub that grows up to 2 meters, depending on the variety. Other varieties are broad leaf, clary sage and pineapple.
Harvest: During the growing season may be singular leaves taken directly from the plant after it reaches three inches.
Culinary uses: Sage has a very strong taste. Its main task is the onions in the traditional stuffing to accompany poultry. There is also a wonderful accompaniment to veal, pork and goes well with sausages, kebab and some beans and tomato dishes. Be careful not to use much. It can be overpowering.
Site: Sage likes full sun with a light, dry, alkaline, well drained soil.
Reproduction: Common sage can easily be started from seed. All forms easily assume from cuttings, rooting time is about four weeks in the summer.
Growing: Plant 18-24 inches apart. Prune to achieve often bushy plants. When leaves begin yellow roots need more space. Sage can be grown indoors if you have enough sun. Easily prune plant back after flowering in June. Common sage is a semi-shrub that grows up to 2 meters, depending on the variety. Other varieties are broad leaf, clary sage and pineapple.
Harvest: During the growing season may be singular leaves taken directly from the plant after it reaches three inches.
Culinary uses: Sage has a very strong taste. Its main task is the onions in the traditional stuffing to accompany poultry. There is also a wonderful accompaniment to veal, pork and goes well with sausages, kebab and some beans and tomato dishes. Be careful not to use much. It can be overpowering.
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