Salvia officinalis Berggarten Variegated

Salvia officinalis 'Berggarten Variegated' is a cultivar of official sage which stands out for its cream-white variegated leaves, which are particularly decorative. They are devoid of bitterness and boast a fresh aroma. They are particularly appreciated for infusions. It is a very hardy and undemanding perennial plant. Flowering is rare in this variety. This pretty plant with medicinal properties can be grown in a pot or in the ground. Plant it in the sun, in well-prepared and properly drained soil.

Salvia officinalis 'Berggarten Variegated' comes from the botanical species S. officinalis. Its leaves are commonly used to decorate plates in Italy. It is also used in fritters, in a batter made of rice flour. This perennial plant has a bushy, compact, often spreading habit. It generally measures between 40 and 50cm (16 and 20in) in height and 50 to 60cm (20 to 24in) in width. Its square-section stems have a lignified base. Its oval, slightly rough leaves are randomly variegated with cream-white. They are very fragrant when crushed. It is a very hardy plant, down to -15°C (5°F), that can be grown in a vegetable garden as well as in an ornamental garden. Flowering is rarely observed in this variety. When it does appear, it blooms in May-June in the form of mauve-pink flower spikes, which are popular with bees and other pollinators. The official sage belongs to the Lamiaceae family, like thyme, savory and lavender.

The official sage was used in ancient times and was very present in the Middle Ages where it had its place in the herb garden. "Whoever has sage in their garden does not need a doctor" is a saying that demonstrates the medicinal properties of the plant, which is also called 'the saving plant'. Sage is renowned for its diuretic, tonic, antiseptic, antiperspirant, and antispasmodic properties.

In cooking, fresh or dried leaves are used to 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 can be harvested from March to October, ideally in the morning, by cutting the branches. Regular harvesting will promote the growth 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.

Gardening tip: In the garden, mix different types of plants by placing sage in the middle of perennial flower beds or even in rock gardens. It will blend in perfectly. The strong scents of aromatic plants can often repel insects that may attack more delicate plants like certain roses.