How to grow Sage

Where to plant

Plant sage in full sun in soil that drains very well, particularly over winter, when wet, cold soil rots the roots. It tolerates drought and poor soil, but produces more leaves with steady, moderate water. A raised bed or a slope suits it where the soil is heavy.

Sage tends to be a short-lived perennial. Stems turn woody from the second year, and plants are often best replaced or rejuvenated every few years.

• Northeast, Midwest, Northern Plains, Mountain West and the Pacific Northwest: plant in spring after the last frost. It overwinters in zones 5 and warmer if drainage is good; in colder areas, grow it in a pot that comes indoors.
• Mid-Atlantic, Mid-South and Southern Plains: plant in spring or early fall, in the best-drained spot you have.
• Florida and the Gulf South: plant from fall to late winter. Humid, rainy summers cause rot and leaf disease, so give it raised beds or pots, plenty of air movement and no overhead watering.
• Texas, the Desert Southwest and California: plant in fall or early spring; in the desert, a little afternoon shade helps in summer.
• Hawaii and Alaska: grow it in a well-drained pot; in Alaska bring it in for winter.

Choosing a variety

Common garden sage is the best all-rounder for cooking. Berggarten has broad, rounded leaves, rarely flowers and stays compact. Purple, golden and tricolor sages are attractive and edible, though usually less hardy. Most named varieties are grown from cuttings rather than seed.

How to plant

1. Start from a nursery plant or a rooted cutting, or sow seed indoors about 6 to 8 weeks before the last frost.
2. Plant at the same depth as the pot, 18 to 24 inches apart, in well-drained soil with a little compost.
3. Water in, then water only when the top inch of soil is dry.
4. Pinch the tips of young plants to make them bushy.

Watering and feeding

Water moderately during dry spells and let the soil dry between waterings. Overwatering leads to root rot, especially in heavy soil and in winter.

Sage needs little feeding. A light dressing of compost in spring is plenty.

Pruning and care through the year

• Prune in spring just as new growth begins, and trim a few times through the season to encourage young, flavorful shoots and stop the plant becoming leggy and twiggy.
• Remove flower spikes if you want the most leaves, or leave some for the bees and hummingbirds that visit them in early summer.
• Divide or replace plants every few years, when the center becomes woody and bare.

Harvesting

Pick leaves or short stem tips as needed once plants are established, lightly in the first year. Flavor is strongest just before flowering. For drying, cut 6 to 8 inch stems, bundle them and hang them in a dry, airy place out of the sun. Sage dries and freezes well.

Growing in pots

Smaller sages grow well in a pot at least 8 inches wide with a free-draining mix. In cold areas, a potted sage can come indoors to a bright window for fresh leaves through winter.

Using it

Use sage in stuffing, with pork, poultry and sausages, in brown butter for pasta and gnocchi, and with roasted squash. Whole leaves can be fried until crisp as a garnish.

Propagation and saving seed

Sage is easy from seed, but named varieties are propagated by tip cuttings, layering or division. To layer, pin a low stem to the soil in spring; it roots where it touches and can be cut free in fall.