A drought resistent plant that requires only regular amount of water.
Prefer full sun.
Do not require fertilizer but will benefit from it.
Harvesting Your Plants
Don't take too much: When harvesting your plants, make sure to only take a portion of the stem that is less than half of its total length. This will help the plant continue to grow and produce new foliage.
Find the sweet spot: Look for the spot just above two leaves on the stem. This is where you should make your cut with sharp pruning shears or scissors. If you're not sure where to cut, try to identify the spot where the stem is the thickest.
Watch it grow: By trimming the central stem and leaves, you will stimulate new growth. The plant will redirect its energy to grow new stems and leaves to replace the ones that were removed.
Max 1/2 of the total length of the stem
Perennial plant. Can live more than 2 years.
From grey-green to whitish-green. The leaves are thick, oval, rough or wrinkled, and usually downy.
Grow around 60 cm tall.
Leaves are in egg shape. The feel of the leaves is slightly hairy on both sides.
The stems are semi-woody.
Musty & earthy aroma with an herbaceous scent. The aroma is from the oil inside the leaves.
This herb is commonly used as a spice to flavor foods. It contains vitamins A and C, along with several other antioxidants which help reduce the risk of serious health conditions such as cancer.
Butter, Sage, and Parmesan Pasta
• Cook pasta in the salt water until al dente.
• Medium heat, cook butter and sage leaves until the butter turns brown and sage leaves turn crispy
• When the pasta is about to be ready. Add some pasta water to the saucepan and drain the pasta.
• Add drained pasta into the water-butter mixture and cook for another 30 sec. Add cheese, in the end, to make it creamy.
• Boiled water.
• Add dried or fresh sage leaves to the water.
• Add Sugar/honey for the taste.
Sage Infused Honey
• Have a jar filled with 1/3 dried sage leaves.
• Next, add honey to top up the jar.
• Leaves for 5 days then strain the leaves (optional).