Blackcurrant sage (Salvia microphylla 'Blackcurrant') is an aromatic, perennial herb that belongs to the mint family. It is prized for its distinctive blackcurrant-scented leaves, which release a fruity, berry-like fragrance when crushed or brushed against. The plant features small, vibrant red or magenta tubular flowers, typically blooming from late spring to early autumn, making it attractive to pollinators like bees and butterflies. Native to parts of Mexico and the southwestern United States, blackcurrant sage thrives in warm, sunny environments and is drought-tolerant once established. It grows to about 2 to 4 feet in height, with a spreading habit that makes it a versatile addition to herb gardens, flower beds, or containers. Besides its ornamental appeal, the leaves of blackcurrant sage are occasionally used in teas and culinary dishes, where their fruity aroma adds a unique flavour. Its low-maintenance nature and fragrant foliage make blackcurrant sage a popular choice for both gardeners and herbal enthusiasts alike.

How To Grow

Blackcurrant sage (Salvia microphylla 'Blackcurrant') is a hardy, easy-to-grow plant that thrives in sunny, warm conditions. Follow these steps to cultivate this aromatic and beautiful perennial in your garden:

1. Location and Soil Sunlight: Choose a location that receives full sun (at least 6 hours of sunlight per day). While blackcurrant sage can tolerate partial shade, it flowers best in full sun. Soil: Plant in well-draining soil with a pH range of 6.0 to 7.5. Sandy or loamy soil is ideal. If you have clay-heavy soil, amend it with compost or grit to improve drainage.

2. Planting Timing: Plant blackcurrant sage in spring after the last frost or in early fall in warmer climates. Spacing: Space plants 18–24 inches apart to allow for good airflow and growth, as the plant can spread as it matures. Planting depth: Dig a hole slightly larger than the root ball. Place the plant in the hole, ensuring that the crown (where the stem meets the roots) is level with the soil surface.

3. Watering New plants: Water regularly for the first few weeks after planting to help establish roots. Established plants: Once established, blackcurrant sage is drought-tolerant and only needs occasional deep watering during dry spells. Avoid overwatering, as this can lead to root rot.

4. Fertilizing Light feeding: Apply a balanced, slow-release fertilizer in spring to encourage healthy growth. Avoid heavy fertilizing, as this can lead to excessive foliage growth with fewer flowers. Compost: Incorporate compost into the soil annually to provide nutrients and improve soil structure.

5. Pruning and Maintenance Deadheading: Regularly remove spent flowers to encourage continuous blooming throughout the growing season. Cutting back: At the end of the growing season or early spring, prune back the plant by about one-third to promote healthy, bushy growth and prevent it from becoming leggy. Winter care: In colder climates, apply a layer of mulch around the base of the plant to protect the roots during winter. Blackcurrant sage is hardy in USDA zones 7–9 but may require some protection in lower zones.

6. Pests and Diseases Pests: Blackcurrant sage is relatively pest-resistant. However, aphids and spider mites can occasionally be a problem. Use insecticidal soap or neem oil to control infestations if needed. Diseases: Ensure proper spacing and avoid waterlogged conditions to prevent fungal diseases like powdery mildew or root rot.

7. Propagation From cuttings: Blackcurrant sage can be easily propagated from softwood cuttings in late spring or early summer. Take 4–6 inch cuttings from healthy plants, remove the lower leaves, and place them in moist potting soil. Keep in a warm, bright location until roots form. From seeds: While possible, growing from seed is less common as cuttings provide a quicker, more reliable method.

How/When To Harvesting

Blackcurrant sage is prized for its fragrant leaves and beautiful flowers, which can be used in teas, culinary dishes, or for decorative purposes. Here's how to properly harvest this plant:

1. Best Time to Harvest Leaves: The leaves can be harvested throughout the growing season, from late spring to early fall. The best time to pick leaves is in the morning after the dew has dried but before the heat of the day, when the essential oils and aroma are at their peak. Flowers: If you wish to harvest the flowers, wait until they are fully open. This is usually from late spring to fall, depending on your climate. Flowers can be used fresh or dried for decoration or culinary uses.

2. How to Harvest Leaves Snipping leaves: Use sharp, clean garden scissors or pruners to snip off leaves just above a leaf node (where the leaf meets the stem). This encourages new growth and prevents the plant from becoming leggy. Harvesting tips: Avoid taking more than one-third of the plant’s foliage at any given time to ensure it remains healthy and continues to grow.

3. How to Harvest Flowers Cutting flowers: Snip off flower stems just above the next set of leaves using sharp scissors or pruners. This will also promote new blooms and prolong the flowering season. Frequent deadheading: Removing spent flowers (deadheading) encourages continuous blooming and can provide more flowers for harvest later in the season.

4. Drying Leaves and Flowers Leaves: To dry the leaves, spread them out in a single layer on a tray in a warm, shaded, well-ventilated area. Alternatively, tie small bunches of stems together and hang them upside down in a dry, dark place. Once dried, store them in an airtight container away from light and heat. Flowers: For drying flowers, cut stems with several blooms, tie them in small bunches, and hang them upside down in a dry, dark area. Once fully dried, they can be used for potpourri or decorative arrangements.

5. Storing Your Harvest Leaves: Once dried, store the leaves in airtight jars or containers in a cool, dark place. Dried leaves retain their flavour and aroma for up to a year. Flowers: Dried flowers can be stored similarly in airtight containers. Keep them out of direct sunlight to preserve their colour and fragrance.

6. Using the Harvest Culinary uses: Fresh or dried blackcurrant sage leaves can be added to teas, desserts, or savoury dishes for a fruity, blackcurrant-like flavour. Use sparingly, as the taste is strong. Aromatherapy and crafts: The leaves and flowers are also popular for their fragrance in potpourris, sachets, or herbal pillows.