Overview Sage is an easy-to-grow perennial and wonderful culinary herb that flavors meat and bean dishes (including that Thanksgiving stuffing). Conditions For soil, use a potting mix that’s tailored for vegetables and herbs. For the best quality leaves, provide sun to part shade (3-6 hours of direct sunlight daily) and consistent moisture (don’t let the topsoil become dry to the touch). Planting Use our grow calendar tool to find specific dates for your region! Seeds germinate in 7-21 days.Start seeds indoors 6-8 weeks before the last frost. Sow 2-3 seeds 1/4" deep in individual containers, thinning to one plant per container after germination. Transplant outside after the last frost, spacing 12" apart, in rows 18" apart. Care Prune the heavier, woody stems every spring. (It’s best to replace the plants every few years so they remain productive.) Harvest Individual leaves may be harvested the first year once plants have become established. In subsequent years, cut stems to within 6" of the base of the plant just as flowers are starting to open. Sage’s flavor is best when fresh, but it can be stored frozen or dried. Sage retains flavor well if stored in the freezer. Freeze leaves or stalks on a tray, then move the leaves into a zippered bag or container. Some cooks prefer to blend the leaves with oil, pack the ground mixture into ice cube trays to freeze, and then transfer the cubes to a container. To dry, hang small bunches of sage upside down in a well-ventilated location out of direct sunlight. When leaves crumble easily, they are ready to be stored in tightly lidded jars.
