Growing Sage

Planting, Growing, and Harvesting Sage

sage-planting-growing-harvesting

Garden sage is easy to grow—and a wonderful culinary herb that flavors meat and bean dishes (including that Thanksgiving stuffing). See how to plant, grow, and harvest sage.

Sage is a hardy perennial with pretty, grayish green leaves that like as good in a perennial border as they do in a vegetable garden. It grows spikes of spring flowers in different colors, including purple, blue, white, and pink.

Not all sage varieties are culinary; the most popular kitchen sage is called Salvia officinalis.

 

Planting

  • Sage needs full sun! Soil must drain well. 
  • The easiest and best way to start sage is from a small plant. Set the plants 2 feet apart.
  • You can also sow seeds up to two weeks before the last frost date. (See local frost dates.) Plant the seeds/cuttings in well-drained soil 1 to 2 weeks before the last spring frost.
  • 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. They’ll need a consistent moisture supply until they start growing quickly.
  • Prune the heavier, woody stems every spring.

Pests/Diseases

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.
  • Stop harvesting in the fall so the plant can prepare for winter.
  • It’s best to replace the plants every few years so they remain productive.

Recommended Varieties

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.

Recipes

Cooking Notes

  • Sage’s flavor is best when fresh, but it can be stored frozen or dried.
  • To dry, hang stalks in a shady, well-ventilated area until the leaves crumble easily, then store in tightly lidded jars.
  • Sage keeps its flavor better if stored in the freezer. Freeze leaves or stalks on a tray, then move the leaves into a zippered bag or container. Some cooks blend the leaves with oil, pack the ground mixture into ice cube trays to freeze, and then transfer the cubes to a container.

See our full article on preserving herbs.

Planting Times

Growing Sage

Botanical Name

Salvia officinalis

Plant Type Herb
Sun Exposure Full Sun
Soil Type Loamy, Sandy
Soil pH
Bloom Time
Flower Color
Hardiness Zones 5, 6, 7, 8, 9
Special Features