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Sage cut - DIY guide

  • How to cut sage
    • Form and maintenance section
    • Exemplary cut
    • Overview of cut dates
    • Skillfully harvest
    • Cutting and harvesting
    • Main section in late winter

Sage thrives as an evergreen subshrub. Thus, the spice plant is considered neither herbaceous perennial nor woody shrub. This circumstance makes the professional cut to a gardening balancing act. Our DIY guide explains the correct cut of the mediterranean herb and ornamental plant in a practical way. So cut sage for a rich, aromatic harvest and a long plant life.

How to cut sage

Looking at the special attributes it becomes clear that sage is not easy to cut in passing. The wonderful spice and ornamental plant thrives as a heavily branched, evergreen subshrub. Near the ground, the branches lignified, while the shoots in the upper shrub regions grow herbaceous and flowers. If the winter comes with heavy frost, this year's growth freezes. In mild weather, however, the herbaceous shoot area remains. In the following growing season hardy sage species from the overwintered, not completely lignified branches again aus. Do not puzzle anymore about how to properly cut garden sage. The following DIY guide shows you the way in practice.

Form and maintenance section

Professional blending of sage is double-tracked. An appropriate form and maintenance cut sets the course for a rich harvest of aromatic leaves for the kitchen. By nature, the subshrub seeks to tame tirelessly into the air. It is important to put a stop to this endeavor, because from fully woody branches the coveted herbal leaves no longer drive. In the end, the previously lush foliage of the plant will be used to reduce the harvest to a minimum. So that it does not come to that, our DIY guide for proper blending would like to make a helpful contribution.

Exemplary cut

For the perfectly maintained sage, the disinfected, sharp scissors should always be within reach. This is how you proceed correctly:

  • Pinching the shoot tips repeatedly from earliest youth
  • Spawning delays the aroma-blooming blossom and promotes the herbaceous branching
  • Always cut off whole branches during the summer
  • Put the scissors just above the woody engine part

Sage prefers a moderate form and maintenance cut, in which a few branches are repeatedly cut off during the summer. This consistency also keeps the degree of lignification at the lowest level. However, a radical clear-cutting will not survive the herb plant.

Overview of cut dates

The months of May and August fix the beginning and end of the timeline for the right cut of sage. Immediately after the Eisheiligen in the middle of May, the Mediterranean aroma artist begins the growing season. For hardy true sage survives the cold season healthy, the blending ends in mid-August. The remaining shoots act as a natural winter protection and are not cut. The schedule in detail:

  • From the middle / end of May, young sage should refuse repeatedly
  • Starting from the beginning of June, regularly cut off individual branches growing out of shape until they become woody
  • In June / July either remove all flowers or partially cut out
  • Do not cut kitchen sage after 15 August

At which point you cut the flowers is up to you. On the one hand, the aromatic lip leave its floral charm in the bed and on the balcony unfolds, on the other hand suffers the aroma underneath and on the other hand takes place the automatic release. If this is not desired, cut off the flowers in good time before the formation of seeds. This measure is recommended, as the growth of clement fruits of a plant requires a great deal of effort.

Tip: Each cut provides a wealth of vital cuttings for the uncomplicated propagation of sage. Leave the shoot tips in half, plant in pots with a lean substrate, pour regularly and allow to roost.

Skillfully harvest

If you do not want to think about the adequate form and maintenance cut at each harvest, you separate both cutting measures mentally and practically. The harvest of salubrious sage runs according to all the rules of gardening:

  • In the second half of May the window opens for a fresh harvest
  • In the early evening of the previous day gently rinse off the herb sage
  • Cut off the herbaceous shoot tips shortly before noon on the following day
  • Avoid cutting into the wood as much as possible

The aroma in sage leaves is at the highest level in the days just before flowering, after which it noticeably diminishes. At this time, exceptionally, harvest more than the kitchen requests fresh from the day to ensure this excellent harvest quality. Excess branches are bundled and dried upside down in the airy place or frozen.

Tip: Sage leaves on the flowering shrub contain less aroma; Of course, the of healing ingredients is not reduced as a result of flowering. For use as a medicinal plant, scented sage is still excellently suited.

Cutting and harvesting

Efficient hobby gardeners combine the form and maintenance cut with the harvest. This approach is advisable in the first place when appropriate capacities are available for the storage and processing of larger amounts of sage. This is how you proceed correctly:

  • Harvest fresh sage in the required amount in the late morning
  • To do this, cut off the herbaceous shoot tips until they have become woody
  • In addition, at each harvest, cut 2-3 branches beyond the requirement

The sage stems not needed for fresh consumption are dried, frozen or pickled. Since the herbal plant is dosed low in food because of its intense aroma, a wealth of alternative processing ideas invites you to try it out. Instead of disposing of the excess clippings, make a refreshing jelly, a spicy vinegar or soothing throat drops.

Main section in late winter

In addition to the form and maintenance cut in unit with the crop during the growing season, another appointment is scheduled for the end of winter. From the second year the perennial Labiata requires a comprehensive pruning in preparation for the season, which eliminates the damage of winter. In February / March, the evergreen subshrub presents withered and harvested leaves. How to make room for the fresh shoot:

  • Choose a day with frost-free, dry weather without blazing sun
  • Sharpen and disinfect the scissors freshly
  • Carefully cut out all withered leaves
  • Cut down frozen shoot tips until just before logging

In addition, cut off the 3-4 oldest sage branches at the base. If it is an older, voluminous subshrub, it may also be more shoots to effectively auszulichten and rejuvenate the herb plant.

Tip: In the second and third year, sage is at the zenith of its efficiency and delivers a premium crop. As a result, the aroma decreases significantly from the fourth year. A four-year cycle as a crop rotation is therefore obvious.

Tips for quick readers:

  • Young sage from mid-May repeatedly leaking
  • From the end of May / beginning of June cut off whole shoots
  • Do not cut into the woody stem part
  • Gently shake garden sage the day before each harvest
  • Harvest on the following day shortly before noon
  • Best date for the crop cut is just before flowering
  • Blend flowers before seed formation
  • In addition to each harvest, cut off 2-3 older branches
  • Cutting continuously instead of a single clearcut
  • From mid-August do not cut sage anymore
  • Central care cut takes place in February
  • Remove withered foliage and frozen twig tips
  • Thoroughly level the subshrubs
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