Sage

Light

• Full Sun
• 6 hours of direct light

Hardiness

• Zone 4 - 10

Water

• 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

Container

• Perfect for a garden or a 3+ gallon pot

Transplanting

• 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.

Spacing

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

Size

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

Harvest time

• 75 - 90 days

Soil

• 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

Fertilizer

• 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

Use

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

Friends

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

Foes

• DO NOT plant next to basil

Tips

• 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.