Perennial. Attractive, broad-leaf herb with grey-green leaves and purple-blue flowers. Woody stems. Aromatic and winter-hardy. Adapts easily to borders, large tubs or your vegetable garden. Puts on quite the show when blanketed with flowers. The tubular flowers occur in whorls. Also makes a perfect base for floral wreaths.
Height 1 to 2 ft.
Approximately 75 days to maturity.
Sage, Broad Leaved (1 gram, approx. 150 seeds) *
PRICE: $2 per gram
*Seeds sold by weight. All seed counts are approximate.
Sow fresh seeds outdoors after all danger of frost. Cover seeds with 1/8- to 1/4-inch fine soil. Set plants or thin seedlings to stand 24 to 30 inches apart.
Care & Harvesting
Sage performs best in full sun and well-drained soil. Give young plants continuous moisture until properly established.
During the first year, harvest with restraint. Once well-established and growing vigorously, feel free to harvest nearly an entire plant several times in a season. But leave a few stalks in place. Sage rejuvenates quickly.
Use in Cooking
Sage is a highly versatile herb with wide culinary applications. Leaves and young stem tips are excellent for flavoring poultry, pork, lamb, veal, meatloaf, stew, and sausages. Use fresh or dried to enhance stuffings, sauces, chowders, dressings, tomatoes, eggplant, squash, snap beans, soups, even cheese.
Cut sage on a dry day when flowers are in full bloom. Hang in well-ventilated room. When fully dry, remove leaves from stems. Seal leaves in airtight jars. Freezing also preserves flavor extremely well. Used a zippered bag when storing in freezer.