(Salvia officinalis) Perennial. Sage is an essential culinary herb often used for seasoning richly flavored meats or cooking with root vegetables. Does well in containers.
Broadleaf Sage produces small, evergreen shrubs with woody stems and green-grey leaves. Fragrant spikes of purple flowers attract tons of beneficial insects to the garden.
|Germination Temperature||Planting Depth||Days to Germination||Plant Spacing||Row Spacing||Sun|
|75||1/4"||5-15||12-18”||12-18”||Partial to Full|
Sow outside 2-4 weeks after average last frost & when temperatures are at least 70 degrees. Start indoors 4 weeks before average last frost.
Sage prefers full sun and well-drained soil. Can tolerate partial shade.
Most sage requires little water and is extremely drought tolerant.
Does well in containers.
Harvest leaves when plants are 6” tall or more. For drying, cut stems once plants are about 12” tall and flowers are just opening.
Sage repels both the cabbage moth and the carrot rust fly. Plant with broccoli, cabbage, cauliflower, carrots, rosemary. Avoid planting with cucumbers, as they are sensitive to aromatic herbs.