Garden Sage is a decorative evergreen shrub with downy grayish foliage that attracts just as many butterflies as it does herb lovers. Sage has camphor scented leaves and purple-blue flowers appearing in mid-summer. Planting sage in your flower garden will ensure pollination of all your plants since it attracts bees and hummingbirds. Use sage to season meats, vegetables, egg dishes, stuffing, vinegars, soups, or stews.
It seems that farming is definitely an early morning chore. It is best to harvest most herbs as soon as the dew has dried. If you wait until evening the sun tends to evaporate the oils that produce the flavor and aroma.
If you have a first year plant you may want to wait until the next year to harvest because it may not grow in enough. If you just need a little bit it should be okay to harvest sparingly. Clip young leaves from your Sage plants before the blooms appear. They tend to have the best flavor.
When your plant is producing abundantly, then you are ready to harvest and store your Sage. Clip the sprigs and gather them in bundles. Hang these in a cool, dry place. Remove the leaves and store either whole or crumbled in an airtight container. If fresh is what you like, Sage will keep in the refrigerator for about one week.
Though dried is probably one of the most popular ways that people use Sage, freezing it keeps the flavor much better. Simply wash and pat the leaves dry. Remove them from the stems and place the leaves in a freezer bag. Do not pack them tightly. They will keep in the freezer for about one year.
Spacing: Plant 10” to 12” apart.
Height: Grows 18” to 30” tall.
How To Grow: Plant in full sun.
Outstanding Features: Sage can be frozen, dried, or used fresh making it a versatile herb.
Tips: Single leaves can be harvested after the plant is 8” tall. Keeping the plant well pruned will encourage new growth.
Uses: Culinary Herb, Garden Bed, Containers