Sage is one of those herbs that just comes to mind around Thanksgiving. Its warm, earthy flavor is a star in stuffing, pairs beautifully with roasted meats, and can even elevate mashed potatoes. But did you know sage is also one of the easiest herbs to grow? Below is a picture of sage in my raised bed vegetable garden last summer. Plant it in the corner of the bed and have fresh sage to harvest until the first freeze. Sage is a perennial herb, and generally cold hardy, surviving temperatures as low as -1o degrees.
Why should you grow sage in your garden? Fresh sage tastes better, smells amazing, and is always on hand when you need it. Plus, it’s a low-maintenance herb that practically grows itself. You can use it fresh to flavor dishes or dry it for use all year long. I believe sage is a must-have in any herb garden.
How to Grow Sage
Planting Sage
- Location: Sage loves full sun, so pick a spot that gets at least 6-8 hours of sunlight daily.
- Soil: Sage thrives in well-draining soil. That is why I plant sage directly in my raised vegetable beds. If you are planting in the ground, amend heavy soils with sand or compost for better drainage. You can also plant in a large container.
- Spacing: Space plants about 18 inches apart to allow good air circulation. I practice square foot gardening and give my plants 1 and 1/2 squares.
Growing Sage:
- While you can start seeds indoors or plant directly into the ground, they are slow to germinate. I prefer to buy transplants from my garden center.
Watering and Maintenance
- Water sparingly. Sage is drought-tolerant once established and prefers to dry out between waterings. If overwatered it will get root rot. I use the finger test. Just place your finger down into the soil past the 2nd knuckle. If it comes out dry, water. If still moist recheck in a couple of days.
- Prune plants in early spring to encourage new growth and prevent them from getting woody. Just cut them back several inches, but never take more than 1/3 of the plant.
Harvesting Sage
- Start harvesting once the plant has become established. A few weeks after you plant or usually in its second year if grown from seed.
- Snip leaves as needed, focusing on the outer leaves to allow new growth. Never harvest more than 1/3 of the plant. I like to plant more than one sage plant so that I can harvest as much as needed.
- For drying, harvest stems in the morning, before the heat of the day, when the oils are at their peak. Tie the stems in small bundles and hang them upside down in a cool, dry place. You can also dry flat on parchment paper in a single layer in a cool dry place.
- Store in cabinet away from heat and humidity when the herb has completely dried out. You can store whole and chop fine when needed.
- If you are using fresh, remove the leaves from the stems, wrap them in a damp paper towel, and place them in a resealable plastic bag in the refrigerator.
Simple Sage Butter Recipe for Thanksgiving
This sage butter is perfect for rubbing on turkey, tossing with roasted vegetables, or even spreading on warm bread.
Ingredients:
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh sage leaves, finely chopped
- 1 garlic clove, minced
- Zest of 1 lemon
- Salt and pepper to taste
- Store in the refrigerator until ready to use. For turkey, spread it under the skin for maximum flavor infusion.
If you’re interested in growing your own fresh herbs, my No Fuss Herb Garden digital download is the perfect resource. This comprehensive digital download includes tips on growing a variety of herbs, including sage. You’ll also find simple recipes, a handy herb pairing guide, and several bonuses including printable herb garden markers. For just $9, you can unlock the secrets to a thriving herb garden.” Order Your Copy here
Happy Gardening
Karen
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