Sage (Salvia officinalis) – Offered by Ferme Tourne-Sol
Sage is an aromatic perennial herb with downy gray-green foliage and a powerful fragrance. Its woody and slightly camphorated taste, enhanced by peppery notes, pairs wonderfully with lamb, poultry and stews . Combined with mint , it creates a perfect balance between freshness and depth, ideal for Mediterranean and traditional recipes.
Species : Salvia officinalis
Family : Lamiaceae
Type : Perennial herb
Plant habit : Bushy and bushy
Spread : 30 to 60 cm
Plant height : 40 to 70 cm
Quantity per pack : 200 seeds
Maturity : 75 to 90 days
Companion plants : Rosemary, thyme, cabbage, carrot
Enemy plants : Cucumber, basil
✅ Sow indoors 6-8 weeks before transplanting or directly in open ground after the last frost.
✅ Sow 3 mm deep , spacing plants 30 cm apart, and ensure well-drained soil.
✅ Water moderately , sage tolerates drought well once established.
✅ Prune lightly after flowering to encourage dense growth and prevent it from becoming too woody.
Recipe idea: Roast lamb with sage and mint
Ingredients :
• 1 leg or rack of lamb
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh mint
• 3 cloves of minced garlic
• 3 tbsp olive oil
• Salt and pepper to taste
Preparation :
- Mix together sage, mint, garlic, olive oil, salt and pepper.
- Rub this marinade on the lamb and let sit for 1 hour at room temperature.
- Preheat the oven to 200°C (400°F) and roast for 30 to 40 minutes (depending on desired doneness).
- Let stand for 10 minutes before serving.
With its resistance, its intense flavor and its digestive virtues , it is a must-have in the vegetable garden and in the kitchen.
Sage is perfect for enhancing stews, accompanying meats or infusing soothing herbal teas with multiple benefits.
