About salvias
With hundreds of different
species in the group (as many
as 900), salvias are scattered in
nature all around the warmer
parts of the world. They are
characterised by tubular, lipped
flowers produced along spikes
that rise above the foliage.
And most of them have highly
aromatic leaves, the best known
being the kitchen herb sage
(Salvia officinalis), which is an
essential ingredient for stuffing,
as well as many other dishes.
While there are annual
forms of salvia, these days it’s
the perennial and shrubby
varieties that have become most
popular. They’re carving out
a niche as easy-care, colourful
garden plants, and the range
of enticing forms and colours
available keeps on expanding- see ‘What’s new,’ page 33.
Planting tips
n Try a mass planting of
one salvia variety to create
a loose, informal hedge.
They look great bordering
a sunny pathway.
n Interplant them with other
sun-loving perennials and
small shrubs for a long-
blooming garden bed. Try
partners such as iris, daylilies
and ornamental grasses.
n Plant a salvia in a feature
pot – just one plant will
provide colour for many
months from spring to autumn.
n Include a few edible
salvia varieties around
your vegetable patch. Try
traditional sage (Salvia
officinalis) and pineapple sage
(Salvia elegans), which bears
rich-red flowers and has spicy
pineapple-scented leaves.- Pale pink Salvia
greggii mixes it with the
purple blooms of Salvia
‘Love and Wishes’.
4. If you love
purple and blue
shades, try Salvia x
jamensis ‘Javier’.
5. Add formality
with deep cerise
and magenta
shades against
dark green
foliage plants.
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