Salvia officinalis 'Tricolor'Item #7595 USDA Hardiness Zone: 5 - 10
Ornamental herb with colorful grayish green leaves marbled with white, pink and purple. Lavender blue flower spikes appear in summer. Strongly aromatic foliage may be used fresh or dried in cooking. Attractive to bees and butterflies. Ideal for herb gardens, mixed borders and containers.
- DetailPlant type:PerennialDeciduous/evergreen:HerbaceousGrowth rate:ModerateAverage landscape size:Clumps to 18 inches tall, to 24 inches wide.Foliage color:MulticoloredBlooms:SummerFlower color:BlueGarden styleCottageDesign IdeasThis variegated form of culinary sage is a useful accent color in ornamental gardens. Plant in mixed borders for a bright injection of color. It's super well adapted to rock gardens where it thrives amidst other plants that prefer express drainage. It is beautiful in a Mediterranean scheme with species that originate in southern Europe. Great idea for improving too-gray foliage of xeriscape themes. Belongs in kitchen and herb gardens for useful harvest. A lovely perennial for very small garden spaces and urban parterres. Plants are particularly noteworthy in terra cotta pots and troughs.
- CareCare InformationProvide well drained soil. Follow a regular watering schedule during the first growing season to establish a deep, extensive root system. Watering can be reduced after establishment. Feed with a general purpose fertilizer before new growth begins in spring.Light Needs:Full sunWatering Needs:Needs regular watering - weekly, or more often in extreme heat.
- History & LoreHistory:Salvia was classified in the mint family, Labiatae, by Linnaeus in the 18th century. Although similar, this group of plants is not the sagebrush, Artemisia. The genus contains over 750 different species herbs and subshrubs from quasi-arid climates around the world. They are distinguished for their aromatic oils used for centuries in kitchen, lab and barn. This is a brightly colored form of the species, S. officinalis is the oldest cultivated form as the herb of seasoning and healing. It is listed in all the old English herbals.Lore:Culinary sage is popular as a fresh or dried herb for use in roasting pork or lamb, poultry, fish, egg salad, vegetables, stuffing, soups and in marinades.