• Full Sun
    • 6 hours of direct light


  • Zone 4 - 10


  • Requires 1 inch of water per week. Water when 2 - 3” of topsoil is dry.

  • Make sure the watered area is not soggy or mushy from overwatering
  • Assure the soil is evenly watered
  • Place mulch to help retain moisture and keep the soil cool


  • Perfect for a garden or a 3+ gallon pot


  • Plant in May 25th - June 15th
  • Dig a hole 8 inches deep and 6 inches wide. Plant seedling 1 inch deep and place soil loosely around it.


  • Between Plants: 24 - 30 inches
  • Between Rows: 24 - 30 inches


  • Height: 2 - 2.5 feet
  • Width: 24 - 36 inches

Harvest time

  • 75 - 90 days


  • Loosely packed, well-drained soil composition:
    • ¼ compost or humus
    • ¼ drainage and aeration material (perlite or vermiculite)
    • ½ loam (sand and silt. Small amount of clay)
  • Preferred pH: 6.0 - 7.0


  • Fertilize soil before initially transplanting with 10-10-10 NPK, compost or fresh manure
  • Sage does not require a lot of nutrients and may not need fertilizer for the whole season
  • Heavily harvested sage can use a 2-1-1 NPK once per month


  • Sage can be used in a variety of cuisines, oil infusions or as an incense when dried. 


  • Plant next to beans, cabbage, carrots, peas, lettuce, rosemary, lavender, fennel, oregano, marjoram, parsley, tarragon and strawberries


  • DO NOT plant next to basil


  • Try these different methods to dry sage:
    • Tie stems loosely together and hang upside down in a dry, airy location out of the sun.
    • Spread over a cheesecloth in a dry and shady location.
    • Bake in the oven at the lowest temperature (200 degrees F or less) for 2 - 3 hours.
    • Use a food dehydrator and follow the manufacturer's instructions.
  • Store dry sage in an airtight container in a dark and dry location.
  • Harvest sage as-needed by clipping just above the shoot of the plant where two leaves meet.