Herb - Sage
The soft blue-green leaves of sage are ideal for adding their rich flavour to meats and stuffing. This hardy sub-shrub is an essential herb for adding to the Sunday roast but also makes an attractive plant in the perennial border. The flavour of the leaves will be best when growing sage in warm, dry conditions.
Height: 60cm (24"). Spread: 90cm (36").
The soft blue-green leaves of sage are ideal for adding their rich flavour to meats and stuffing. This hardy sub-shrub is an essential herb for adding to the Sunday roast but also makes an attractive plant in the perennial border. The flavour of the leaves will be best when growing sage in warm, dry conditions.
Height: 60cm (24"). Spread: 90cm (36").
The soft blue-green leaves of sage are ideal for adding their rich flavour to meats and stuffing. This hardy sub-shrub is an essential herb for adding to the Sunday roast but also makes an attractive plant in the perennial border. The flavour of the leaves will be best when growing sage in warm, dry conditions.
Height: 60cm (24"). Spread: 90cm (36").
Sow Sweet Marjoram seeds indoors or under glass from late winter to early summer. Sow seed 1.5mm (1/16in) deep in pots or trays of barely moist seed compost and cover with a sprinkling of finely sieved compost. Place the seed tray in a propagator at a temperature of 16-18C (61-64F) or seal inside a clear polythene bag until germination which takes 14 - 21 days.
When seedlings are large enough to handle, transplant into 7.5cm (3") pots and grow Sweet Marjoram plants on in cooler conditions. When all risk of frost has passed, gradually acclimatise to outdoor conditions over 7 - 10 days before planting outdoors. Plant Sweet Marjoram at a distance of 30cm (12") apart on any well drained, preferably alkaline soil in full sun.
Culinary note: Some parts of these flowers are edible.
