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Common sage, scientifically known as Salvia officinalis, is a perennial, evergreen subshrub that belongs to the mint family, Lamiaceae. This herb has been valued for centuries for its culinary, medicinal, and ornamental uses. Characterized by its soft, silvery-green leaves and woody stems, sage is not only a staple in the kitchen but also a revered plant in traditional medicine.
In the culinary world, common sage is prized for its robust, earthy flavor which pairs well with a variety of dishes such as poultry, stuffing, sausages, and roasted vegetables. Its leaves can be used fresh or dried, and their flavor intensifies when dried, making it a versatile addition to spice blends and herb rubs. Sage is also a key ingredient in many traditional European and Mediterranean recipes, adding depth and aroma to meals.
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How to Grow
Growing sage from seeds is a simple and rewarding process. First, choose a sunny and well-draining spot in your garden. Sage likes to be in full sun and prefers soil that is not too wet. Next, sow the seeds about 1/4 inch deep in the soil, and cover lightly with soil. You can sow the seeds directly in the garden or use small pots or trays to start them indoors. Keep the soil moist but not soggy, and make sure to water regularly. Sage seeds usually take about 2-3 weeks to germinate, so be patient and keep an eye on them. Once the plants have grown a few inches tall, thin them out so that they are spaced about 18 inches apart. This will give them enough room to grow and spread out.