Sage

Sage

Sage (Salvia officinalis) is a perennial evergreen shrub in the mint family (Lamiaceae), native to the Mediterranean region. It is prized for its aromatic leaves and has a long history of use in cooking and traditional medicine.

Growing Sage

Starting Plants

Sage can be grown from seed, cuttings, or by dividing existing plants. To start from seed, sow seeds indoors 6-8 weeks before the last frost. Press the seeds lightly into the soil, as they need light to germinate. Cuttings can be taken in spring or summer from the soft, new growth. Strip the lower leaves and place the cuttings in a well-draining potting mix. Sage can also be propagated by division in spring or fall.

Hardiness

Sage is a hardy perennial that can tolerate temperatures down to -20°F (-28°C). It is suitable for growing in USDA hardiness zones 4-8.

Plant Size

Sage plants typically grow 12-30 inches (30-75 cm) tall and spread 18-24 inches (45-60 cm) wide.

Harvesting

Sage leaves can be harvested throughout the growing season. Cut sprigs as needed, leaving at least 2-3 inches of growth to encourage the plant to produce more foliage. The best time to harvest is in the morning, after the dew has evaporated but before the sun becomes intense.

Plant Longevity

Sage plants can live for several years with proper care. They may become woody and less productive over time, at which point they should be replaced or rejuvenated by pruning heavily in early spring.

Seed Harvesting

To harvest sage seeds, allow some of the flowers to mature and dry on the plant. Once the flowers have turned brown and the seeds are dry, cut the flower stalks and place them in a paper bag. Shake the bag to release the seeds, then store them in a cool, dry place.

Common Varieties

Some popular sage varieties include:

• Common Sage (Salvia officinalis)
• Purple Sage (Salvia officinalis 'Purpurascens')
• Tricolor Sage (Salvia officinalis 'Tricolor')
• Golden Sage (Salvia officinalis 'Icterina')

Culinary Uses

Sage is a popular herb in many cuisines, particularly in Mediterranean and European dishes. It pairs well with poultry, pork, sausage, stuffing, and vegetables. Sage is also used to make sage butter and sage tea.