SEEDS OF CHANGE™ ORGANIC GARDEN SAGE SEEDS
PRODUCT DESCRIPTION
Salvia officinalis
Classic sage has been grown for centuries as a culinary and medicinal herb. The fragrant, soft, gray-green leaves are used fresh or dried for seasoning poultry, sausages, and breads. The hardy plants look beautiful in the garden and the abundant purple flowers attract bees.
USDA Organic
QUICK FACTS
chevron_leftPlant Size: 36 inches
Hardiness: HP
Sun: Full
Seed Planting Depth: "
Days to Harvest: 75 days
Good for Container: Yes
Seed Origin: Y
Easy to Grow: Yes
Water: Moderate
Days to Germinate: 10–14 days
Plant Spacing: 24–36 inches
Edible Flower: Yes
GROWING GUIDEchevron_left
GROW GUIDE CONDITIONS:
The best place for planting sage is in full sun. Your sage plant should be put in a well draining soil, as sage does not like its roots to remain wet. Sage comes from hot, dry climate and will grow best in conditions like this.
GROW GUIDE SEED:
Planting sage seeds requires patience, as sage seeds are slow to germinate. Scatter the seeds over seed starting soil and cover them with 1/8 inch of soil. Keep the soil damp but not soaked. Not all the seeds will germinate and the ones that do may take up to six weeks to germinate.
GROW GUIDE PESTS:
GROW GUIDE HARVEST:
For fresh sage, simply harvest leaves as needed for that day. Use a good, sharp pair of scissors and snip off only the youngest, tenderest leaves from the plant. For dried sage, harvest bunches of leaves about two or three times per season to keep it in check. It is best to gather the leaves early in the morning right after dew has evaporated, as this is the time when the flavor is at its peak. Cut the leaves, being sure to leave about an inch of stem. Bunch together and tie with a string. Hang the sage bundle upside down in a dark, warm, dry and airy place. When the leaves turn brown and are crumbly to the touch, they are dry. Store the dried sage whole in airtight jars