Sage, Green Culinary (Organic)
Another staple in restaurant and kitchen gardens everywhere! Sage (Salvia officinalis) has textured gray-green leaves that grow well in containers and close to walkways for harvest. Often added to meat during grilling, stuffing at Thanksgiving, eggs and more. Grows 12-30 inches high; perennial in zones 5-10. Certified organic! Here’s our best tips on growing Sage in your garden.
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.