Spanish Sage (Salvia lavandulifolia)

At a glance

Lifecycle: Perennial (hardy)
Exposure: Full sun
Frost limit: −28.9 °C

Cultivation

Requires a light well-drained soil in a sunny position. This species is not hardy in the colder areas of the country, it tolerates temperatures down to between -5 and -10°c. The leaves have a pungent lavender scent. Members of this genus are rarely if ever troubled by browsing deer.

Propagation

Seed - sow March/April in a greenhouse. Germination usually takes place within 2 weeks. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in early summer. In areas where the plant is towards the limits of its hardiness, it is best to grow the plants on in a greenhouse for their first winter and plant them out in late spring of the following year. Cuttings of half-ripe wood succeed at almost any time in the growing season.

Edible uses

The aromatic leaves are used as an adulterant for the common sage. A sage-like tea is made from the dried leaves. The plant is a source of an essential oil that is used commercially to flavour ice cream, sweets, baked goods, chewing gum, soft drinks etc.

Medicinal uses

The leaves are alterative, antiseptic, astringent, depurative, digestive, expectorant, febrifuge and tonic.

Material uses

The essential oil obtained from the leaves is used in perfumery and to perfume soaps and cosmetics.