Sun-loving sage's soft gray-green leaves blend handsomely with all other plants, and its pretty light purple flower sprays attract constant attention from hummingbirds. In the kitchen, you'll find fresh sage has a warm complex flavor that enhances vegetables like onions, beans, tomatoes and potatoes, meats like pork, turkey and sausage, and most cheese dishes. Bunches of leafy sage branches dry easily to enjoy year-round. This easy and ornamental Mediterranean herb belongs in every garden.
While Renee's Garden seeds are not all certified organic, they do not sell treated or GMO seeds and have signed the "Safe Seed Pledge.”
Planting & Care
Planting: To Start Indoors: In early spring, sow seed 1" apart in a container of seed starting mix and cover 1/4" deep. Keep evenly moist as seedlings emerge and provide a strong light source until ready to plant outdoors. Transplant 12 - 18" apart when seedlings are about 2 - 3" tall after gradually acclimating plants to outdoor conditions. To Plant Outdoors: Sow seeds 1" apart in well-drained, fertile soil in full sun in spring once weather is warm and settled. Cover 1/4" deep, firm soil over seeds and keep seedbed evenly moist. Germination takes 2 - 3 weeks. After seedlings are well established, thin or transplant 12 - 18" apart.
Growing: Sage plants are resilient and drought tolerant once established. Cut leafy sprigs once plants are well leafed out. After flowers stop blooming, cut them well down the branch to encourage more leaf growth. Add a small pinch of crushed fresh sage to vegetables, casseroles, pork, poultry stuffing and cheese dishes. Combine fresh sage with chopped parsley to mellow its pungency. To dry, hang leafy branches upside down in a cool airy place.