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Salvia officinalis Elephant Ear

Salvia officinalis Elephant Ear
Common Sage, Garden Sage, Culinary Sage, Broadleaf Sage

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Very beautiful sage with very large leaves. Resisted well to the rainy summer.

CR, 24/10/2024

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This plant carries a 6 months recovery warranty

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This variety of culinary sage is distinguished by its large leaves which are particularly tasty and used in Italian cuisine. It is a hardy aromatic perennial plant, easy to grow in sunny well-drained soil. In summer, it produces beautiful blue flowers that feed bees. This plant with medicinal virtues can be grown in a pot or in the ground. Its leaves add flavour to fish, poultry, sauces, and vegetables. To prevent it from ageing poorly, prune the plant in spring.
Ease of cultivation
Beginner
Height at maturity
40 cm
Spread at maturity
50 cm
Exposure
Sun
Soil moisture
Dry soil, Moist soil
Best planting time March, October
Recommended planting time March to June
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Flowering time June to July
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Harvest time March to October
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Description

Salvia officinalis 'Elephant Ear' is a cultivar of sage that stands out for its large, particularly flavourful leaves, with a very fresh aroma and a hint of oyster taste. They are especially appreciated in Italian cuisine. It is a very hardy and undemanding perennial plant. In this variety, the summer flowering is classic, with spikes of blue. This lovely plant with medicinal properties can be grown in pots or in the ground. Plant it in the sun, in well-prepared and properly drained soil. Prune it quite short in spring to encourage the production of new vigorous shoots.

The culinary sage 'Elephant Ear' comes from the botanical species Salvia officinalis. Its leaves are commonly used in Italian cuisine. It is used in dishes with pork and lamb, fish, sausages, cheese, and white beans, for example. This perennial plant has a bushy, compact, slightly spreading habit and generally measures between 40 and 60 cm (16 and 24in) in height and 50-60 cm (20-24in) in width. Its square-sectioned stems have a woody base. Its large, oval, slightly rough leaves are green-grey and very fragrant when crushed. It is a very hardy plant, down to -15°C (5°F), that can be grown both in vegetable and ornamental gardens. The flowering takes place between June and August, depending on the climate, in the form of spikes of mauve flowers with purple bracts, which are visited by bees and other pollinators. Sage belongs to the Lamiaceae family, like thyme, savoury, and lavender.

Sage was used in Antiquity and was very present in the Middle Ages, where it had a place in the medicinal garden. "Those who have sage in their garden do not need a doctor" is a saying that shows the importance given to the medicinal virtues of Salvia officinalis, also called "the saving plant". Sage is indeed known for its diuretic, tonic, antiseptic, antiperspirant, and antispasmodic properties.

In cooking, fresh or dried leaves flavour fish, poultry, sauces, and vegetables. Add the leaves at the end of cooking to preserve their aroma. They can also be used in infusions.

Harvesting: The leaves are harvested from March to October, ideally in the morning. Regular harvesting will promote the development of new shoots. The fragrance will be more intense in spring, just before flowering.

Storage: Fresh Sage leaves can be stored in the refrigerator for a few days. For longer storage, you can dry the branches in the shade and keep the leaves in airtight jars for several months.

Gardener's tip: In the garden, mix genres by planting some herbs like Sage in the middle of your perennial borders or even in rock gardens. They will integrate perfectly and the scents of aromatic plants often have the ability to repel insects that may attack more sensitive plants like certain roses.

Harvest

Harvest time March to October
Type of vegetable Aromatic
Vegetable colour green
Size of vegetable Medium
Interest Flavour
Use Cooking

Plant habit

Height at maturity 40 cm
Spread at maturity 50 cm
Growth rate normal

Foliage

Foliage persistence Evergreen
Foliage colour green
Aromatic? Fragrant foliage when creased
Product reference1764111

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Planting and care

The 'Elephant Ear' Sage appreciates light, well-drained, rich, occasionally moist to dry and slightly alkaline soils. Plant it in full sun. Planting should be done in spring or early autumn.

In the ground: Space the plants 50 cm (20in) apart in rows with 80 cm (32in) between rows. Dig a hole (3 times the volume of the root ball), place the root ball and cover with fine soil. Firmly press down and water. Regularly hoe and weed, especially at the beginning of cultivation.

Add well-rotted compost every year.

During cultivation, water moderately as Sage is sensitive to excess moisture, especially in winter. Only water a well-rooted plant in case of a very dry summer.

You can propagate Sage by dividing the clumps in spring, thus allowing the plants to regenerate and be placed in another location in the garden. This operation is recommended every 5 years or so.

In late winter, lightly prune to maintain its bushy habit.

In a pot: Place a layer of gravel or clay pellets at the bottom of the pot to facilitate drainage. Fill the pot with a mixture of potting soil, garden soil, and sand. Place the root ball, cover with soil and firm down. Water. Place the pot in the sun and bring it indoors in case of frost.

 

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6
€19.50

Cultivation

Best planting time March, October
Recommended planting time March to June

Care

Soil moisture Tolerant
Disease resistance Good

Intended location

Type of use Border, Edge of border, Container, Vegetable garden
Region concerned Centre, Corse, Grand Est, Massif armoricain, Massif Central, Nord et Bassin Parisien, Pays Basque, Sud-Ouest, Zone méditerranéenne, dite de l’olivier
Ease of cultivation Beginner
Soil drained
Exposure Sun
Soil pH Neutral, Calcareous
Soil type Chalky (poor, alkaline and well-drained), Clayey-chalky (heavy and alkaline), Silty-loamy (rich and light), Stony (poor and well-drained), 130,187
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