Sage: Planting, Growing, and Harvesting the Classic Stuffing Herb

Sage is a hardy perennial with soft, grayish-green leaves. Flowers: purple, pink, blue, or white. Common sage = classic stuffing herb.

Planting

• Seeds work, but cuttings from established plant = best quality.
• Start seeds/cuttings indoors 6–10 weeks before last frost.
• Well-drained soil 1–2 weeks before last frost.
• Space 24–30 inches apart. Soil 60–70°F. Height: 12–30 inches.
• Garden companions: near rosemary, cabbage, carrots; away from cucumbers.

Care

• Water young plants regularly until mature—don't let dry out.
• Prune heavy woody stems every spring.
• Replace plants every 4–5 years for best quality.

Pests and Diseases

• Rust
• Powdery mildew
• Stem rot
• Fungal leaf spots
• Whiteflies
• Aphids
• Spider mites

Harvest and Storage

• First year: harvest lightly for full growth.
• After first year: leave stalks for rejuvenation. Established: up to 3 harvests/season.
• Best fresh; stores frozen/dried. Dry: sun-dry branches; remove leaves; store airtight.

Recommended Varieties

• Tricolor sage – garden color (yellow, mauve, sage green)

Wit & Wisdom

Garden sage = reputed business success.

Other culinary greens: see Leafy Greens: Health Benefits.