HSE101
Sage is a staple of the herb garden. Wide variety of culinary uses. Dusty, green leaves are used in dressing, sauces, salted herbs, sausage, and tea. Make a good base for dried floral wreaths. Leaves are used as digestive and nerve tonics. Perennial in Zones 4-8. Edible Flowers: Lovely, small lavender flowers appear in early summer with a mild and sage-like flavor. Flower spikes can be battered and fried, cooked in rice, egg, or cheese dishes, or used to garnish salads and pizza. 400 mg ~ 50 seeds.
Start seed indoors 6-8 weeks before transplanting into the garden. Cover soil very lightly as seeds require light to germinate. Optimum soil temperature for seed germination is 60-75 degrees. Transplant to the garden 1-2 weeks after your average last frost date. Or, plant seeds directly in the garden around average last frost date. Harvest leaves once plant is established. When plant is at least 12” in height, stems can be cut with pruners just as flowers are opening.
Scientific Name: Salvia officinalis
Days to Maturity: 75
Seed Depth: Surface-1/8"
Days to Sprout: 7-21
Plant Spacing: 6-12"
Row Spacing: 18-24"
Light Requirements: Sunny / Partial shade
Plant Height: 12-30"
Life Cycle: Perennial
Frost Hardy: Yes
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Sage is a staple of the herb garden. Wide variety of culinary uses. Dusty, green leaves are used in dressing, sauces, salted herbs, sausage, and tea. Make a good base for dried floral wreaths. Leaves are used as digestive and nerve tonics. Perennial in Zones 4-8. Edible Flowers: Lovely, small lavender flowers appear in early summer with a mild and sage-like flavor. Flower spikes can be battered and fried, cooked in rice, egg, or cheese dishes, or used to garnish salads and pizza. 400 mg ~ 50 seeds.
