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.
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.
LIGHT PREFERENCE: Sun/ Partial Shade
SOIL REQUIREMENTS: Moist, well-drained soil
PLANT SPACING: 12"
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.
