- 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
- 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.