A classic culinary herb, Sage (Salvia officinalis) is highly aromatic and works well for flavoring meat, cheese and bean dishes. Attractive plants with beautiful mauve flowers and grayish-green foliage grow well in borders and containers. Try laying fresh sprigs on the grill and flavoring meat with its smoke. (Perennial in zones 5-10) CERTIFIED ORGANIC. Learn How to Grow Sage here.
Each packet contains approximately 250 seeds.
Planting and Harvesting Tips:
These fragrant plants grow well in prepared garden beds or containers and require full sun — tolerates partial shade — and well drained soil to thrive. Start indoors under lights 6-8 weeks before the last expected frost and transplant outside after temperatures have warmed.
Cut leaves sparingly during the first year of growth; harvest as needed in following years. Leaves are best when used fresh but may be dried and stored. To dry, tie cuttings in small bunches and hang upside down in a well-ventilated, dark area. Remove leaves from stems and store whole in air tight jars.