Sage is normally brought as ready-grown plants from garden centres, but you can grow from seed or take cuttings. Growing from seed or taking cuttings will mean a longer time until you have plants ready to harvest.
If you do decide to sow seed, do so into small pots in spring and cover with a thin layer of perlite. Place in a propagator to germinate – they can take up to three weeks to germinate.
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 20-45cm (12in) pots filled with soil-based compost.
Keep the soil moist and grow in cooler locations.
More info on Powdery Mildew
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.
More info on Capsid bugs
Check plants regularly and pick beetles off by hand.
More info on Rosemary beetle
As it’s an evergreen leaves can be picked at any time for adding fresh to dishes. To ensure leaves remain in good condition over winter, protect the top growth from the worst of the weather with a layer of horticultural fleece. If you have a glut of leaves or lots of plants, consider drying or freezing the excess.
Green and yellow leaved variegated sage with a mild flavour.
Showy pink, white and green leaves. Less hardy than common sage.
Excellent culinary sage with large leaves and strong flavour.
Shrub, 80cm (32in) tall with wrinkly, grey-green leaves.