Herb – Sage – Broadleaf

Description

50 Seeds per pack

Sage – Broadleaf (A.K.A. Culinary Sage, Garden Sage, Golden Sage, Kitchen Sage, True Sage, Common Sage)

Days to Maturity: 75 Days

Sun Requirements: Full sun

Botanical Name: (Salvia Officinalis)

Known and used for hundreds of years, Broadleaf sage gets its name from the Latin word salvere, meaning “to heal”—and was once considered a cure-all, and symbolized both wisdom and longevity. In the Middle Ages, it was so highly valued that scholars questioned how a man could die when sage grew in his garden. Despite its rich lore and long history, sage remains as popular as ever, valued in both natural remedies and cooking. Though perennial, it’s easily grown from seed, even for new gardeners, and bursts forth with edible purplish-pink flowers in its second year.

Sage prefers full sun but tolerates part shade, thriving in most temperate climates. Plants grow up to 2½ feet tall and are known for their soft, velvety oblong leaves, measuring 2–5 inches long. Their distinctive silvery-green color gives a soft, calming look and stands out nicely in sunny garden beds.

These aromatic leaves boast a bold, earthy flavor with woodsy, piney notes and undertones of eucalyptus, citrus, and mint. Their bold flavor makes them perfect for rich dishes like holiday stuffing, sausage, and roasted meats. Sage shines in browned butter sauces, soups, pastas, and even cocktails and teas. It’s best added early in cooking or fried until crisp and crumbled over finished dishes.

Once harvested, sage dries easily and keeps its flavor beautifully, providing ample supply for year-round use. Medicinally, sage has been used to soothe ailments and is known to support skin, hair, and nail health when applied topically.

Rich in vitamins A, C, E, and K, along with iron, calcium, magnesium, and B vitamins, sage is a flavorful and useful addition to the garden!

Caution and Medical Disclaimer: Sage should be used in moderation. High doses or long-term use may not be safe due to the presence of thujone in sage. Thujone can be harmful in large amounts or with long term use and may cause seizures or damage to the liver and nervous system. All information provided here is for educational purposes only and is not intended as medical advice. We do not accept any responsibility for misuse or misinterpretation of the information presented. Always consult a qualified medical professional before using sage for medicinal purposes, especially if pregnant or nursing.

Planting Instructions for Sage – Broadleaf Seeds

When to Plant:
Start seeds indoors 6 to 10 weeks before your last expected frost date. Transplant seedlings outdoors after danger of frost has passed, typically in late spring. Before transplanting, harden off seedlings by placing them outdoors in a sheltered, partially shaded area for a few hours each day, gradually increasing exposure to sun and outdoor conditions over 7 to 10 days. In warmer climates, you may also direct sow outdoors up to two weeks before the last frost.

How to Plant:
Sow seeds ¼″ deep in a well-draining, low-nutrient seed-starting mix. Lightly cover with vermiculite—sage seeds need some light to germinate. Keep the soil consistently moist but not wet. Ideal germination temperature is 65–70°F. Seeds take 7 to 21 days to sprout. Use a humidity dome or cover with clear plastic to retain moisture, and ventilate occasionally to prevent mold.

Once seedlings have two sets of true leaves and reach about 4″ tall, transplant into individual pots. When transplanting to the garden, space bushes 30″ apart in full sun. Choose a spot with loose, sandy, well-drained soil and a pH of 6.0 to 7.0.

Sun Requirements:
Full sun (at least 6 hours of direct sunlight daily). In hot climates, some afternoon shade may help prevent leaf scorch.

Watering:
Keep young plants evenly moist. Once established, sage is drought-tolerant. Water only when the top 1–2″ of soil is dry. Avoid wetting the leaves to prevent mildew.

Fertilization:
Sage thrives in lean soil. Do not apply fertilizer. Instead, side-dress with compost or water with diluted compost tea once or twice during the growing season, especially for potted plants.

Pruning & Maintenance:
In early spring, prune back woody stems to encourage fresh growth. To prevent plants from becoming overly woody, divide and replant every 3 years or replace them every 5 years. Mulch in late fall to help overwinter in colder zones. Sage grows well in containers as long as the pot drains freely.

Harvesting:
Harvest individual leaves as needed by pinching them off, or snip entire stems at the base. In the first year, harvest lightly to allow the plant to establish. In subsequent years, harvest more freely but never remove more than one-third of the plant at once. Stop major harvesting about two months before the first expected frost.

Storage: Sage can be used fresh, or preserved by drying or freezing. To dry, remove leaves from the stems, wash them gently, and pat dry. You can dry sage using one of several methods:

1. Food Dehydrator: Place leaves in a single layer on the dehydrator trays. Dry at 95–115°F, checking every hour until leaves crumble easily.
2. Oven: Spread leaves in a single layer on a parchment-lined baking sheet. Dry on the lowest oven setting with the door propped open, checking every 15 minutes.
3. Microwave: Microwave in 30-second intervals until fully dry.
4. Air Drying: Bundle stems and hang upside down in a dry, airy place, covered loosely with a perforated paper bag. This method takes several days depending on humidity.

Once dried, store sage in an airtight container in a dark, cool place. Properly stored, dried sage will retain its flavor for up to one year. To freeze, place individual leaves directly in the freezer or freeze them in oil in ice cube trays for later use.

Companion Planting:
Sage pairs well with carrots, cabbage, rosemary, broccoli, and tomatoes. Avoid planting near cucumbers, as sage can inhibit their growth.

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