Sage Italian Aromatic – Renee’s Garden

Salvia officianalis

Heirloom Herbs

EXCLUSIVE Sun-loving sages soft gray-green leaves blend handsomely with all other plants, and its pretty light purple flower sprays attract constant attention from hummingbirds. In the kitchen, youll find fresh sage has a warm complex flavor that enhances vegetables like onions, beans, tomatoes and potatoes, meats like pork, turkey and sausage and most cheese dishes. Bunches of leafy sage branches dry easily to enjoy year-round. This easy and ornamental Mediterranean herb belongs in every garden.

Seed Count:Approx. 140-145 / Weight: 1 g

PERENNIAL

Spring/summer/fall harvest
Frost hardy

BEST TO START EARLY INDOORS

In early spring, sow seed 1 inch apart in a container of seed starting mix and cover 14 inch deep. Keep evenly moist as seedlings emerge and provide a strong light source until ready to plant outdoors. Transplant 12 to 18 inches apart when seedlings are about 2 or 3 inches tall after gradually acclimating plants to outdoor conditions.

TO PLANT OUTDOORS

Sow seeds 1 inch apart in well-drained fertile soil in full sun in spring once weather is warm and settled. Cover 1/4 inch deep, firm soil over seeds and keep seedbed evenly moist. Germination takes 2 to 3 weeks. After seedlings are well established, thin or transplant 12 to 18 inches apart.

GROWING NOTES

Sage plants are resilient and drought tolerant once established. Cut leafy sprigs once plants are well leafed out. After flowers stop blooming, cut them well down the branch to encourage more leaf growth. Add a small pinch of crushed fresh sage to vegetables, casseroles, pork, poultry stuffing and cheese dishes. Combine fresh sage with chopped parsley to mellow its pungency. To dry, hang leafy branches upside down in a cool airy place.