Lovely fragrant grey-green leaves used in soups, stuffing, and meat dishes.
Days to Harvest: 70
- Start indoors mid-February to mid-April. Transplant out or direct sow starting mid-April. Starting indoors may be more reliable, especially if using bottom heat and maintaining optimal soil temperature at 15-21°C (60-70°F). Seeds should sprout in 2 to 3 weeks.
- Sow seeds 3mm (1/8″) deep, and keep soil just moist, not wet. Thin to 45-60cm (18-24″) apart.
- Grow sage in full sun in average soil.
- A healthy sage plant requires very good drainage. Raised beds are helpful in that regard. Be sure the soil is loose and fluffy and does not hold excessive amounts of water or the roots will rot. Work in some compost at planting time, but do not add fertilizer to the soil.
- Sage is a perennial plant from the Mediterranean that is hardy in zones 4 (some say zone 5) and warmer.
It is not a long-lived plant and needs to be divided every three to four years to keep it vigorous. Sage will get to be 12-24" tall, but its stems tend to be more floppy than upright. The stems become woody with time, and the leaves are semi-evergreen or evergreen in warm climates. Pinch the tips of your plant several times during spring and early summer. This ill slow the flower buds from forming. Harvest when young.
Sage loves sun, hot weather, and dry soil. Let it dry out a bit between waterings.
Uses/History: Salvia officinalis. Grows up to 3', with fuzzy grey-green oblong leaves and blue flowers. Used fresh or dried. Tasty in stuffing blends, with eggs, cheese, poultry, pork.