Salvia perovskya or Russian sage (Perovskia atriplicifolia)!
Known as 'Russian sage'; silvery shrub with lilac-blue flowers.
Want to know more? Here are some interesting facts:
Inedible; leaves and flowers used for fragrant and decorative oils. Salvia Perovskia, more correctly known as Perovskia atriplicifolia (or also by its new botanical name Salvia yangii), is a popular ornamental shrub for its long, abundant summer blooms and its aromatic, silvery foliage. It is commonly called Russian sage or Siberian sage. Main features Growth habit: It appears as a small deciduous shrub with slender, woody stems, which can reach about 1-1.2 metres in height and width. It has an upright, airy growth habit, which makes it perfect for borders or rock gardens. Foliage: The leaves are a characteristic silvery-grey colour, finely divided and aromatic. When crumpled, they give off a scent reminiscent of sage. Flowers: The flowers, which bloom from mid-summer to autumn, are small, tubular and a delicate lavender-blue colour, gathered in long, light spikes. They are very attractive to bees, butterflies and other pollinating insects. Hardiness: This plant is extremely resistant to cold, drought and heat. It is ideal for Mediterranean gardens and arid climates, but can also withstand harsh winters. Cultivation and care Exposure: It requires a position in full sun to flower at its best. Soil: it prefers well-drained soil, even poor or sandy soil, and does not tolerate waterlogging. Watering: Once established, it needs very little watering and tolerates drought well. Pruning: Vigorous pruning is recommended at the end of winter or beginning of spring, cutting the branches at about 10-15 cm above the ground, to stimulate vigorous and compact growth. Use: It is perfect for creating borders, beds of perennials, rock gardens or to give a light, fluffy touch of colour. It goes well with other drought-resistant plants such as lavender and ornamental grasses. Harvest time: The ideal time to harvest sage perovskia (Russian sage) in Sicily is generally from late spring to early summer, when the leaves are richest in essential oils. However, the summer months are also good for harvesting the flowers, which can be used fresh for garnishing salads and dishes. To harvest the leaves and prepare the plant for winter, harvesting takes place at the end of flowering, i.e. in late September. Harvesting the leaves When: Late spring-early summer, before the plant goes into full bloom. Why: The leaves have a more concentrated aroma and are richer in essential oils at this time. Flower harvesting When: Throughout the flowering period, which runs from July to September. Why: The flowers are edible and can be used fresh as a garnish. Preparation for winter When: At the end of flowering, i.e. in late September. How: The green branches are cut off, leaving about 10 cm in length from the main stem, to prepare the plant for the winter season and encourage growth next year.
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