Sage is considered an essential herb along with parsley, rosemary and thyme. It is savory in flavor and used in European and Middle-Eastern cooking. It is a notable accompaniment in Italian cooking, especially when paired with a fish-based flavor profile. It is also frequently used in British and American cuisine during holidays which feature roasted poultry as their centerpiece. Sage is also distilled in some European cultures as an essential oil in conjunction with other ingredients.

Are you going to plant sage in your garden? According to our research, you can plant sage alongside anything!

Sage is easy to grow, and is a quite hardy plant. It prefers soil with good drainage and that is rich in nitrogen. As a perennial herb, it does well when grown near other perennial herbs such as oregano, marjoram, and parsley. Plant your seeds in the late spring about 1/8 inch deep with 24-30” between them. There isn’t much demand for water. Carefully mist the plant while it is small. When it reaches maturity, only water it when the soil surrounding it feels dry. In areas with high rainfall totals, your sage plant may not need additional watering. This determination can be made by observing the moisture levels of the soil as previously mentioned. Sage likes plentiful sunlight. If grown indoors, fluorescent lamps placed 2-4 inches away will suffice as a substitute for inadequate sun coverage. Be cautious of potential mildew development. Pruning your plant in the spring, and lightly removing excess foliage will promote good air circulation to mitigate this potential issue.

When harvesting your sage, begin by removing only needed leaves in the first year. In the following years, it is acceptable to start removing entire stems and reserving your leaves for future use. Preform your last full harvest before the first frost of the year. This will allow any new growth to reach maturity before the winter hits.