Sage is a hardy perennial with soft, grayish green leaves. Its flower colors vary; they can be purple, pink, blue, or white. Common sage is used most commonly for cooking; it’s a classic in stuffing.

 

Planting

• Sage can grow from seeds, but the best way to grow high-quality sage is from cuttings from an established plant.
• You can start the seeds/cuttings indoors 6 to 10 weeks before the last spring frost.
• Plant the seeds/cuttings in well-drained soil 1 to 2 weeks before the last spring frost.
• Plant the seeds/cuttings 24 to 30 inches apart. For best growth, the soil should be between 60º and 70ºF. Plants should grow to be between 12 and 30 inches in height.
• In the garden, plant near rosemary, cabbage, and carrots, but keep sage away from cucumbers.

Care

• Be sure to water the young plants regularly until they are fully grown so that they don’t dry out.
• Prune the heavier, woody stems every spring.
• It’s best to replace the plants every 4 to 5 years to ensure the best quality.

Pests/Diseases

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

Harvest/Storage

• During the first year, harvest lightly to ensure that the plant grows fully.
• After the first year. be sure to leave a few stalks so that the plant can rejuvenate. If fully established, one plant can be harvested up to three times in one season.
• Sage’s flavor is best when fresh, but it can be stored frozen or dried. To dry, leave the branches in the sun; once dried, remove the leaves and store them in an airtight container.

Recommended Varieties

• Tricolor sage, for a bit of color in the garden (yellow, mauve, and sage green)

Wit & Wisdom

Anyone who has sage planted in their garden is reputed to do well in business.

For other greens to use in your cuisine, see the Leafy Greens: Health Benefits page.