How to Grow and Harvest Sage

Popular for its attractive leaves and violet-blue flowers, as well as for its usefulness in the kitchen, sage is a must-have for both new and seasoned gardens. With a mature bush being about two feet in height, sage is great for borders or as a backdrop for other garden plants.

Soil Preparation: Sage likes a chalky soil, so be sure to lime well if the ground is at all acidic. It doesn't grow well in dampness, and doesn't require much water. Keep this in mind when planning its location to ensure that it is planted in a well-drained area.

Planting: There are many varieties of sage, but the best types used for culinary purposes are the narrow-leaved and broad-leaved varieties. Narrow-leaved is best for using fresh, whereas broad-leaved is best for drying purposes. Narrow-leaved sage can be grown from seed sown in late spring. Transplant seedlings 15-20 inches apart in the early summer. Broad-leaved sage, on the other hand, is always grown from cuttings. Plant these cuttings in the spring and water well at first. Sage will last for several years, but it is best to replant every four to five years to ensure an attractive bushy plant.

Care While Growing: Sage doesn't require much care while growing. As stated before, it doesn't like a lot of water, so unless there is a drought, don't worry about watering it. To induce bushy growth, nip off the points of the shoots.

Harvesting: If you want leaves rich in oils, it is best to wait until the plant's second season. Cut narrow-leaved sage in early autumn. Broad-leaved sage, which doesn't flower in temperate climates, should be cut in midsummer and again a month later to stop it from going woody.

To store sage for later use, dry it in a dehydrator. The leaves are tough and take longer to dry than most herbs, so be sure they are completely dry before putting in airtight containers to store. Sage can also be stored in the freezer in freezer bags.

Uses: Sage is strong-tasting stuff--too strong to mingle well with other herbs. It does, however, go well with spicy sausages, fresh garden peas or as a flavoring for cream cheese. It is often used as a condiment for fish, and is a common ingredient in many Mediterranean dishes.

Sage is a perennial, so it will return year after year. This, combined with its low-maintenance characteristics, makes it a welcome addition to any herb garden.