Growing Culinary & Pineapple Sage: Mediterranean & Mexican Herbs

Sage (Salvia officinalis & S. elegans) – Two Distinct Herbs for Kitchen & Garden

Culinary Sage (Salvia officinalis)

Native to Mediterranean coast—thrives in hot, dry summers, thin rocky soil. Needs well-drained spot in full sun. Deep water once a week during growing season if no rain. Good drainage critical in winter. (Containers: check soil; water if dry 1 inch deep.) Harvest leaves anytime, fresh or dry. Cut back by half (or more) each spring for bushy growth. Largely pest/disease free. Not long-lived—replace every 3–4 years. 'Aurea' (Golden) hardy Zones 7–8; 'Tricolor' hardy Zones 6–8.

Pineapple Sage (Salvia elegans)

Native to Mexico/Guatemala; can reach 6 feet tall. Hardy Zones 8–10; elsewhere grow in container as annual. Full sun to light shade; well-drained soil. Summer: water freely, feed monthly with balanced fertilizer.