Common Sage Herb Seed
Common Sage Herb Seed
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. Medicinal: Leaves are used as digestive and nerve tonics. Also known as garden sage. 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.
Avg. 3,100 seeds/oz. Packet: 200 seeds.
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SOWING: Transplant (recommended): Start seeds 6-8 weeks before the last frost. Sow 2-3 seeds 1/4" deep in individual containers, thinning to one plant per container after germination. Transplant outside after the last frost, spacing 12" apart, in rows 18" apart.
Direct seed: Sow in spring as soon as the soil can be worked. Plant seeds 1/4" deep, 1 seed every 1-2". Thin to 6-12" apart.
LIGHT PREFERENCE: Sun/Part Shade.
SOIL REQUIREMENTS: Will grow in most soils with good drainage and a fair amount of nitrogen. Good drainage is essential for overwintering.
PLANT HEIGHT: 16-30".
PLANT SPACING: 12".
HARDINESS ZONES: Zones 4-8.
HARVEST: Individual leaves may be harvested the first year once plants have become established. In the second and following years, cut stems to within 6" of the base of the plant just as flowers are starting to open. Hang small bunches of sage upside down to dry in a well-ventilated location out of direct sunlight.
Note: Plants become woody and should be replaced every 3-4 years. In very cold areas, sage should be mulched in winter months.
SCIENTIFIC NAME: Salvia officinalis
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