Growing Sage
Garden sage (Salvia officinalis) is a woody perennial herb with soft, velvety, silvery-green leaves and a warm, earthy, slightly peppery flavor. It is closely associated with Thanksgiving stuffing in American cooking, but sage is used far more broadly in Italian, British, and French cuisine — think saltimbocca, brown butter sage sauce, and sausage seasoning.
Planting
Start from transplants or cuttings. Sage seeds are slow to germinate and slow to produce a harvestable plant. Plant in full sun with well-drained soil. Like rosemary and oregano, sage is a Mediterranean herb that thrives in lean, dry conditions and suffers in wet or heavy soil. It does well in raised beds and containers.
Care
Water sparingly once established — sage is quite drought-tolerant. It is hardy in zones 4–8. In colder areas, mulch the base in late fall. Prune in early spring by cutting back the woody growth by one-third to keep the plant productive. After 3–5 years, sage plants become overly woody and less productive; at that point, start new plants from cuttings or layering.
Harvesting and Uses
Pick individual leaves or cut sprigs as needed. Sage is one of the herbs that dries well — the flavor concentrates nicely. Use fresh sage in brown butter pasta sauce, with pork and poultry, in stuffings, and in bean dishes. A few fried sage leaves make a stunning garnish. For herb butter, sage combined with brown butter is a classic combination.