Sage
Like most herbs, sage has been used for thousands of years as a flavoring and in herbal remedies in a variety of cultures.
Sage has been used in a variety of herbal remedies over the years. Most commonly, sage was known for treating headaches, promoting healthy oral hygiene, and help with headaches. In cooking, sage is a common flavoring in stuffing and as a seasoning for chicken dishes.
Growing Sage
Your sage plants may easily started from seeds indoors, then transplanted outside. Start the seeds 8 to 10 weeks before you plan to transplant them outside. The seeds may be started in small pots, and should be watered regularly with warm water.
Once you seeds germinate, plant the seeds outside in an area with plenty of direct sun. Sage plants prefer sunny areas in warmer climates. The soil should be kept moist, but should be well draining. If the area you are planting your sage in is not well draining, mix in some sand or small pebbles to improve draining. The soil should also be worked regularly throughout the growing season to ensure proper draining.
Sage is a hardy plant, and may live up to 5 years is properly cared for. If you plan on keep your plants through the winter, move them indoors once the weather is consistently below 60-65 degrees. Both indoor and outdoor sage plants should be watered once a week.
Harvesting Sage
You may harvest sage once the leaves are fully developed, but before the plants start to flower. You may harvest be clipping or pinching off leaves on various branches. Be sure to leave at least 50% of the remaining leaves to ensure the plant will survive. Over harvesting leaves could kill off the plant.
Harvested sage may be washed and used immediately, dried, or frozen for later use. To dry, lay out the leaves on a screen away from direct sunlight.
For sage recipes click here.
