Sage () is a small woody shrub that is hardy from zones 5 to 9. This herb is used for culinary and healing purposes. It has an intense flavor that works well with pork and poultry dishes as well as with winter squash or as a tea.
Sage grows best in well-draining soils. It can also do well in a container. Plant it in full sun. Do not fertilize sage. It may grow faster, but fertilizing will result in less flavorful leaves.
Snip off the tender tips of each branch in the morning to use them fresh. To store sage for later use, harvest no more than half the plant about twice during the growing season. Sage is easy to dry by hanging cuttings in a well-ventilated area. You can bind up dried white sage and create a smudge stick to burn for a cleansing ceremony.
After a few years, your sage plant will become woody and not taste as good. You can then take cuttings or layer it to start new plants.
There are several varieties of sage that are commonly available. One of our favorites is Purple Sage (Salvia officinalis ‘Purpurascens’), which looks lovely in the garden and is an RHS Award of Garden Merit winner.
Sage - You Can Grow That!
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Visuals by Nicole Noechel
Audio by Kathy Jentz
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