Sage

Sage (Salvia officinalis) is a bushy, semi-woody perennial herb in the mint family, native to the Mediterranean region. Its gray-green, slightly fuzzy leaves are popular in cooking, and its bluish-lavender flower spikes in early summer make it a useful ornamental too. Sage tends to be short-lived and is often best replaced every few years.

Sowing. Start seeds indoors about 6 to 8 weeks before the last frost. Sow 2 to 3 seeds ¼ inch (0.6 cm) deep in each container and thin to one plant after they sprout. You can also plant seeds directly outdoors on the average date of the last frost.

Germination. Seeds usually sprout in 7 to 21 days at 65 to 70 °F (18 to 21 °C).

Seed or cuttings. Growing from seed is slow, so cuttings or transplants are often preferred. Seeds may take several years to produce harvestable plants, and plants grown from seed may not flower the first year.

Site and spacing. Plant sage in full sun and well-drained soil. Its soil pH range is 6.0 to 8.0, which is neutral. Space plants 18 to 24 inches (46 to 61 cm) apart. Ornamental cultivars may have less good flavor, so avoid them for cooking.

Watering. Sage tolerates drought and poor soil, and it does better when kept slightly dry once established. Wet soil is the most common cause of decline and winter loss, so good drainage matters, especially in winter.

Pruning. Prune in spring and a few times during the growing season to keep plants from getting leggy. Don’t prune into old woody stems, because they seldom sprout new growth.

Replacing plants. Culinary sage should be replaced every 3 to 4 years.

Possible pests include leafhoppers, slugs, spider mites and spittlebugs, and root rot, powdery mildew and verticillium wilt can occur. Root rot is the most common problem and can quickly kill plants in wet soil. Well-drained soil and good air circulation reduce pests and foliar disease.

Pick leaves before or at blooming, and you can cut the plant back after it blooms. For larger harvests, cut stems 6 to 8 inches (15 to 20 cm) long just before the plant blooms. New plants should be harvested lightly in the first year. Don’t cut back more than half the plant at once, or it will stop producing.

Fresh sage keeps in the refrigerator for several days. To dry it, tie stems into small bundles and dry them in a warm, dark, well-ventilated place, then store the dry leaves in airtight containers away from heat and light.

Sage is non-toxic to cats and dogs. Don’t eat the flowers in large amounts, because they have a strong, musky flavor.