bunch of spices and seasonings in a scooper

Product Description

Salvia officinalis

Classic sage has been grown for centuries as a culinary and medicinal herb. The fragrant, soft, gray-green leaves are used fresh or dried for seasoning poultry, sausages, and breads. The hardy plants look beautiful in the garden and the abundant purple flowers attract bees.

USDA Organic logo

USDA Organic

Quick Facts

Plant Size: 36 inches

Hardiness: HP

Sun: Full

Seed Planting Depth: "

Days to Harvest: 75 days

Good for Container: Yes

Seed Origin: Y

Easy to Grow: Yes

Water: Moderate

Days to Germinate: 10–14 days

Plant Spacing: 24–36 inches

Edible Flower: Yes

Growing Guide

The best place for planting sage is in full sun. Your sage plant should be put in a well draining soil, as sage does not like its roots to remain wet. Sage comes from hot, dry climate and will grow best in conditions like this.

Planting sage seeds requires patience, as sage seeds are slow to germinate. Scatter the seeds over seed starting soil and cover them with 1/8 inch of soil. Keep the soil damp but not soaked. Not all the seeds will germinate and the ones that do may take up to six weeks to germinate.


For fresh sage, simply harvest leaves as needed for that day. Use a good, sharp pair of scissors and snip off only the youngest, tenderest leaves from the plant. For dried sage, harvest bunches of leaves about two or three times per season to keep it in check. It is best to gather the leaves early in the morning right after dew has evaporated, as this is the time when the flavor is at its peak. Cut the leaves, being sure to leave about an inch of stem. Bunch together and tie with a string. Hang the sage bundle upside down in a dark, warm, dry and airy place. When the leaves turn brown and are crumbly to the touch, they are dry. Store the dried sage whole in airtight jars

Ratings and Reviews

Be the first to leave a review

Love this Product?