Raw / fresh
Use small amounts fresh in dressings, marinades, herb butters, teas, and finishing salts.
Herbs
Sage growing guide
Woody perennial with silvery-green leaves and purple flowers. Intensely aromatic. Repels cabbage moths and carrot flies. One of the most important culinary herbs.
10-21 daysGermination
75-80 daysHarvest
45 cmSpacing
0.3 cmSow depth
FullSun
HardyFrost
1 cm/weekWater
6-7pH
Planting calendar by climate
Use these windows as a public guide. Plotera can personalise tasks around your saved garden, location and planting dates.
| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Apr - Aug | Apr - Aug | Jan - Dec |
| Subtropical | Mar - Aug | Mar - Aug | Jan - Dec |
| Mediterranean | Feb - Sep | Feb - Sep | Jan - Dec |
| Temperate | Mar - Sep | Mar - Sep | Jan - Dec |
| Cool | Mar - Aug | Mar - Aug | Jan - Dec |
| Arid | Mar - Sep | Mar - Sep | Jan - Dec |
Cooking and eating ideas
A quick garden-to-table guide for using Sage after harvest.
Cooked
Add earlier to roasts, soups, stews, sauces, breads, beans, and grilled vegetables.
Store / preserve
Dry sprigs, freeze chopped leaves, make herb salt, vinegar, oil, or tea blends.
Try: Roast herb mix, Herb salt, Infused oil, Tea blend.
Good companions
Carrot, Cabbage, Tomato, Beans, Rosemary
Avoid near
Cucumber, Onion, Basil
Growing note
Don't over-harvest in the first year. Prune after flowering to prevent woodiness.
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