Last month I bought some organic kitchen herbs seedlings, including sage, at my regular home improving store. Days later I planted the seedling in my garden, along with Rosemary, Thyme and Oregano. It seemed to thrive for a few weeks, but lately, it kind of lost its pop.
Desperate to find a cure before I kill the plant, I once again turned to the Internet for some answers.
Sage is native to the Mediterranean region. It has been used in medicinal remedies for centuries to treat many illnesses. It appears sage is full of antioxidants and also antibacterial (probably one of the reasons it is used in sausages).
- Sage needs full sun
- It is very drought tolerant and doesn’t need much water. It is best to water infrequently.
- It is most often killed by too much watering (my mistake) than by pests and insects.
- Sage does better in soil that is not too fertile.
- Most varieties grow up to 1-2 foot tall X 3 foot wide.
- Leaves are considered at their best when picked right before or after a bloom.
- Pruning after flowering will help the plant stay healthy.
- Replace plants every 4-5 years to ensure the upmost quality.
- Sage leaves are good for poultry and pork seasoning.
Here are a few recipes using sage: