Culinary Broadleaf Sage is an easy-to-grow perennial herb and one of the oldest cultivated herbs in the world. This species produces attractive flowers and flavorful gray-green pebbly textured leaves on 18-30 stems. Use leaves to flavor many dishes.
Plant in shallow saucers for winter microgreens and harvest by snipping off tender young shoots with scissors. The young shoots have a more subtle flavor than the mature leaves.
Sage can be planted with broccoli, cauliflower, rosemary, cabbage and carrots. Keep your sage away from cucumbers, onions and rue. Allowing this herb to flower can welcome many beneficial insects into your garden and the flowers are very attractive.
Germ: 15-20 days
Maturity: 70-80 days
Net Wt. per Packet: 750 milligrams
Approximate Seed Count: 188 Seeds/Packet
Plant: Directly sow into fertile soil 3-4 weeks before the last spring frost or sow indoors 5-6 weeks earlier. Transplant seedlings into a well-drained garden spot after the danger of frost has passed.
Care: Water regularly and fertilize plants when they reach 6″ (15 cm) in height. Prune off the woody stems each spring.
Harvest: Once plants are growing vigorously, cutting the stems above small side shoots will encourage bushy growth. Snip the stems before the heat of midday for the best flavor. Hang cut stems in a well ventilated, cool dark area to dry. Store dried leaves in an airtight container. Cut the flowering stems for decorative use.