Herb Garden Essentials: Grow Your Own Culinary Sage

Hundreds of sages exist, but for cooks, common sage (Salvia officinalis) is the top choice — easy to grow, now in many varieties. Pineapple sage (S. rutilans, S. elegans) and fruit-scented sage (S. dorisiana) are colorful, edible options for warm climates. Caution: Not all sages are edible; verify species before consuming.

Jocelyn H. Chilvers

Growing Basics

• Light: Full sun; partial shade in hot climates
• Water: Little once established
• Prime season: Spring through fall
• When to plant: Spring; fall in warm-winter climates
• Favorites: Aurea, Berggarten, common, Icterina, Italian Aromatic, Purpurea, Tricolor

Aloe Designs

Planting and Care

Choose sunny site with good air circulation and excellent drainage; amend soil as needed. Start from seedlings or nursery plants (more reliable than seed). Space 2–3 ft apart, crown just above soil.

Containers: Pot at least 12 in wide, 8 in deep. Water regularly until established, then as needed (deep monthly watering may suffice). Apply complete fertilizer each spring. In cold winters, bring indoors. Susceptible to mildew and root rot in wet soil.

Le jardinet

Prune back to just above new growth in spring to prevent ranginess. Replace plants every few years.

Harvest

Pick leaves and flowers as needed. Harvest lightly first year. No large harvest within two months of first fall frost. Dry leaves for storage — drying intensifies flavor.