If you do decide to sow seed, do so into small pots in spring and cover with a thin layer of perlite. Water plants regularly, especially during dry spells, but avoid overwatering as sage hates wet roots.
Pruning plants after flowering helps to maintain an attractive shape and encourages lots of new growth. Raise containers onto pot feet in winter to allow excess moisture to drain away.
If planting in the garden, dig over the entire area, removing weeds and incorporating plenty of well-rotted manure or compost. Choose a sheltered spot protected from strong winds in full sun. Sage can also be planted in cm 12in pots filled with soil-based compost. Pale green, sap-sucking insects cause foliage damage from late spring to the end of summer. Leaves develop many small, brown edged holes, and often become distorted.
Check plants on a regular basis. Vegetables generally tolerate capsid damage and plants in flower should not be sprayed due to potential effects on pollinators. Both the small oval beetle with metallic green and purple stripes, and its greyish white larvae are a problem. The pest can be found in great numbers on plants, where it will quickly strip stems of leaves. As sage is generally evergreen, the leaves can be picked at any time of year, but fresh growth in summer has the best flavour.
You can pick whole young shoots or individual leaves. To ensure the leaves remain in good condition over winter, protect the top growth from the worst of the weather with a layer of horticultural fleece. The leaves are best used fresh, but you can also dry or freeze them. Harvesting sage fresh from your garden is quick and easy, and there are a few ways you can to it. It might sound intimidating to new gardeners, but harvesting sage is actually pretty simple.
There are two methods that are easy, even for first-time gardeners. You can either pick the leaves individually, or snip a bunch of stems all together. You can start harvesting sage as soon as it has several mature leaves.
The best part is that you can keep picking it all summer long. Simply pinch off the leaves anytime you need to use some for cooking. Basically, whenever a recipe calls for it, I can just walk out the back door and grab as much as I need. The part of sage that most people use are the leaves. Though the flowers are also edible, and have a more subtle flavor. The stems are too woody to eat, so you can just discard those.
When you are deciding which leaves to pick, only select the healthiest looking ones. Toss out of any that are yellow, brown, or have spots on them. Those are not good to eat. There are two simple ways to harvest sage: removing the individual leaves, or cutting off whole stems.
The most common way to pick sage is to simply pinch off the leaves along the stem. Or, you can pluck the small new ones on the top. Be careful not to pull too hard, just gently remove them with your fingers. Harvesting sage stems or sprigs is another good option. Tiny leaves grow along the main stem, just inside larger leaves.
Cut above new growth. Use pruning shears to make a clean cut. Use fresh cut bundles, or hang them to dry for a couple weeks. Tags: harvesting , sage. Next Post Harvesting Basil. November 11, Garden. August 23, Katie 5 Jun Reply. Christy 5 Jun Reply. Lyn 31 May Reply. Use the leafy sprigs in the kitchen. The thyme grows back quickly, allowing you to make a second large harvest in late summer or early fall.
Although both sage and thyme tolerate harvesting at any time, especially before flowering, it is best to pick at the right time of day. Midmorning or early afternoon, after the dew dries on the foliage but before midday heat causes the leaves to wilt, results in the best herbs for both fresh use and drying.
Wet leaves decline in quality quickly. Use only sharp, clean shears for cutting back whole stems. You can pick individual leaves by hand, but wash your hands before handling the plant so you don't inadvertently spread disease.
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