Sage seeds
Starting sage seeds in peat pots or quart-size pots rather than plastic nursery trays since sage has a deep taproot. Fill selected container with soil – Plant in well-drained, compost-amended soil. If you’re using clay soil, try mixing in some sand and organic matter. This lightens the soil and helps with drainage. After prepping your soil, you can plant the sage either in pots or in the ground. You can either plant sage plants or plant seeds. If you are transferring a sage plant into the ground, then make sure to plant it at the same level as it was in the pot. If you decide to plant seeds, they should be planted in late spring (in a bed or in a container) about 1/8 inch (0,3 cm) deep and 24 to 30 inches (60 – 76 cm) apart. They will take 10 to 21 days to germinate. When the sage plants are small, you should mist them with water to keep the soil moist. Transplant seedlings out to the garden after the last frost when the soil has warmed.
Sage is an herbaceous perennial herb that is easy to grow in most sunny gardens. In the kitchen, sage has an aggressive pungent aroma and flavor which is often described as camphor-like and musty. Garden sage is easy to grow—and a wonderful culinary herb that flavors meat and bean dishes. Sage is a hardy perennial with pretty, grayish green leaves that like as good in a perennial border as they do in a vegetable garden. It grows spikes of spring flowers in different colors, including purple, blue, white, and pink. Plant sage in full sun; sage will tolerate partial shade but the flavor of leaves will be diminished. Grow sage in well-drained soil. Sandy loam is best but sage will grow in very average soil as well. Sage prefers a soil pH of 6.0 to 6.7. Start sage seed indoors as early as 6 to 8 weeks before the average last frost date. Sow sage seed in the garden in late spring about or after the last frost. Sow seed shallowly. Sage requires regular even watering until established. Once established keep sage on the dry side. Sage is easily killed by overwatering or soggy soil. Lack of water will improve the flavor of sage, but avoid allowing the plant to wilt from lack of moisture. Overhead watering may cause serious mildew problems. Divide sage plants every three years to maintain vigor. For best flavor, prune away flower stems before they bloom. Trim or cut plants back in autumn to renew foliage for the following season. age will become woody and decline after several years and should be replaced. Over-winter container-grown sage in a protected place, an unheated garage or patio. Where winters are cold, mulch over plants to help sage survive through the winter. Sage does not grow well where winters are wet or springs are moist and cold. Sage has a lemony, camphor-like fragrance and taste. Leaves are eaten fresh. The flavor of sage intensifies with drying; one teaspoon of dried sage equals one tablespoon of chopped fresh sage. Fresh leaves will keep 2 or 3 days in the refrigerator wrapped in a paper towel placed in a plastic bag. Hang bunches of sage by their stems in a well-ventilated, shaded, warm place; drying will take 2 to 5 days. The longer sage dries the more flavor it will lose. Sage leaves can be frozen in an airtight freezer container or bag. Store dried leaves in an airtight container for up to six months.
