Used in sausages, poultry, meat, bread, dressings, vegetables, omelets, & stuffing.
Sage's one of the essential herbs & can be used to enhance virtually any dish.
Sun: Full Sun
Spread: 16-24" Wide
Height: 12-24" Tall
Thin: 24" Apart
Life Cycle: Perennial
Days To Maturity: 90-200 Days
Planting in the Garden
Select a location in full sun w/ rich, well-drained soil.
Prepare the bed by turning the soil under to a depth of 8". Level w/ a rake to remove clumps of grass & stones.
Dig a hole for each plant large enough to amply accommodate the root ball.
Carefully remove the plant from its pot & gently loosen the root ball w/ your hands to encourage good root development.
Set the plants 15" apart.
Place the top of the root ball even w/ the level of the surrounding soil. Fill w/ soil to the top of the root ball. Press soil down firmly w/ your hand.
Use the plant tag as a location marker.
Thoroughly water & apply a light mulch layer on top of the soil (1-2") to conserve water & reduce weeds.
If planting in a container, do not use anything smaller than a 12 inch pot. Be sure to use a commercial potting mix rather than garden soil.
Keep weeds under control during the growing season. Weeds compete w/ plants for water, space, & nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
Mulches also help retain soil moisture & maintain even soil temperatures. For herbs, an organic mulch of aged bark or shredded leaves lends a natural look to the bed and will improve the soil as it breaks down in time. Always keep mulches off a plant’s stems to prevent possible rot.
Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1" of rain/week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water w/ a drip or trickle system that delivers water at low pressure at the soil level. If you water w/ overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated. Basil should not be allowed to dry out.
Prune established plants back by one-half to two-thirds in early spring if they're getting too large or leggy.
Monitor for pests & diseases. Check w/ your local Cooperative Extension Service for pest controls recommended for your area.
Harvesting
Harvest short sprigs or a couple leaves at a time as needed. Sage may be used fresh or dried. When used in cooking it is usually used dried.
To dry leaves, cut whole stems on a sunny morning. Tie stems loosely in small bunches and hang in a dry, airy location out of the sun. OR spread on a cheesecloth or a window screen in a dry, shady location. OR dry herbs in the oven for 2-3 hours on a cookie sheet at the lowest heat, leaving the oven door open. OR use a dehydrator following the manufacturer’s instructions. Crush thoroughly dried leaves before storing. Store in a tightly sealed container in a dry, dark location such as a cupboard.
Sage may be frozen chopped & in ice cubes.
Sage may also be made into sage butter or infused in honey. It makes a great vinegar as well.
If you’re planning to gather around a fire, try burning a little sage or rosemary. The incense these plants give off when they burn not only smells good but is unpleasant enough to most species of insects that it’ll repel them—as long as you’re near the smoke.
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