• Garden sage is easy to grow—and a wonderful culinary herb that flavors meat and bean dishes (including that Thanksgiving stuffing). See how to plant, grow, and harvest sage.
  • Sage is a hardy perennial with pretty, grayish green leaves that like as good in a perennial border as they do in a vegetable garden. It grows spikes of spring flowers in different colors, including purple, blue, white, and pink.
  • Not all sage varieties are culinary; the most popular kitchen sage is called Salvia officinalis.


    • Plant sage in full sun.
    • Sage should be planted in well-draining soil; it won’t tolerate sitting in wet soil.
    • The easiest and best way to start sage is from a small plant. Set the plants 2 feet apart.
    • You can also sow seeds up to two weeks before the last frost date. (See local frost dates.) Plant the seeds/cuttings in well-drained soil 1 to 2 weeks before the last spring frost.
    • For best growth, the soil should be between 60º and 70ºF.
    • Plants should grow to be between 12 and 30 inches in height.
    • In the garden, plant near rosemary, cabbage, and carrots, but keep sage away from cucumbers.
    • Be sure to water the young plants regularly until they are fully grown so that they don’t dry out. They’ll need a consistent moisture supply until they start growing quickly.
    • Prune the heavier, woody stems every spring.
    • It’s best to replace the plants every few years so they remain productive.