Common name: Narrow-leaf Sage
Scientific name: Salvia lavandulifolia
Uses: Decorative, culinary.Attractive flowers. Use in herbal wreaths & nosegays. For culinary use. Slight balsamic flavor. Good for teas. Use for flavoring. Use in vinegars. For herbal butter. Use for drying (leaves are highly aromatic & pungent). Use for fragrance and pot-pourris. Use in containers. Has medicinal uses. Popular with bees.
History: Also known as Spanish sage, From the Latin
Description: Square stems which become woody after the 2nd year. Leaves are in pairs with yellow blotches on old leaves and pronounced veining underneath. The deep-throated flowers are two-lipped and generally mauve-blue. The fruit is tiny, dark brown, ovoid seeds. Leaves have a slight balsamic flavor.
Plant type: Perennial
Hardiness: Hardy evergreen shrub; hardiness zone 4-8.
Height: 12-30 inches
Width: 2 feet
Light: Full sun
Soil: fairly rich, light, dry, well drained alkaline soil
Disease: Slugs, spider mites, spittle bug, caterpillars; wilt and root rot,
Cultivation: Sow in late spring. Thin to 20 inches when seedlings reach a height of 3 inches. Prune heavily in spring to prevent seed set. Cut back after flowering and replace woody plants every 4-5 years.
Companion planting: Sage in general are said to improve the growth of carrots, marjoram, strawberry and tomato.
Propagation: Cuttings, layering, division or by seed.
Flowering period: June
Flower color: mauve-blue, pink, white
Harvesting: Pick leaves just before flowers appear; avoid harvesting the first year.