Commonly known as sage, this herb is a woody perennial herb belonging to the mint family (Lamiaceae).
Leaves: Oval-shaped, gray-green leaves with a velvety texture. The leaves have a distinct aromatic scent and a slightly bitter flavor.
Stems: Woody stems that become more pronounced as the plant matures.
Flowers: Tubular flowers in various colors, including shades of blue, purple, pink, or white, depending on the cultivar.
Culinary: Sage is widely used as a culinary herb, adding flavor to a variety of dishes. It pairs well with meats, stuffing, soups, and sauces. The leaves can be used fresh or dried.
Medicinal: Traditionally, sage has been used for its potential medicinal properties, including as a remedy for sore throats, digestive issues, and as an antimicrobial agent. It is also used in some traditional practices for promoting cognitive function.
Aromatic: Sage has a strong and pleasant aroma, making it a popular choice for aromatic purposes. The dried leaves are often used in potpourris.
Soil: Well-drained, sandy-loam soil is ideal. Sage prefers slightly alkaline soil.
Watering: Sage is drought-tolerant once established. Water sparingly, allowing the soil to dry out between waterings.
Sunlight: Full sun is preferable for optimal growth and flavor development.
Hardiness: Sage is a hardy perennial and can tolerate a range of climates. It is often grown as a perennial in warmer climates but may behave as an annual in colder regions.
Harvest sage leaves as needed, but it's best to do so before the plant flowers for the best flavor. Regular pruning can encourage bushier growth.
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