April 10, 2011
April 10, 2011
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I’m writing for my sister who wants to plant, harvest, and store sage for her own use. It will be used mainly as an ingredient for dressing/stuffing. Will you please give me some tips of the best kind to plant and how to harvest sage for this purpose? She is particularly interested in learning how to dry and crush the sage as it has become very expensive to buy OTC.
What is the grayish coloration on the sage leaves? It looks like a fungus; is that common? I have it growing in a topsy turvy with strawberries, cilantro, parsley and basil. Is this environment okay for sage, or should I put it separate and on its own? Is it going to still be okay to use for cooking with this on it, sort of grosses me out and not sure what it is, so I really don’t want to eat it like that.
It sounds like powdery mildew. This article will help:
Sage needs less water than the other plants that you have in that planter. It will grow better if it is in a container on its own where you can water it less.
There are grey fuzzy spots on my new sage plant (two weeks transplanted to pot in full sun on front porch). What are the spots, and how do I get rid of them and avoid their reappearance?
Yes, you can. These articles will help: https://www.gardeningknowhow.com/edible/herbs/sage/how-to-grow-sage.htm
They just aren’t growing. I have one that’s 13 years old and one that I planted two years ago. This one just won’t grow and the 13-year-old one isn’t near as full as it used to be.
It may be lacking nutrients in the soil. I would give them some balanced fertilizer.
Beyond that, the older one may benefit from a pruning. Prune in the plant after it is done blooming and do not remove more than 1/3 of the plant.