Start 6–8 weeks ahead
1/4" deep, thin to one.
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A seed worth growing
A kitchen-garden staple.
Common sage, or garden sage, has soft, dusty green leaves for poultry stuffing, sausage, sauces, herb salt and tea, and its dried stems make a sturdy wreath base. Hardy from Zone 4 to Zone 8.
Small lavender flowers in early summer taste mildly of sage: batter and fry the spikes, add them to rice, eggs or cheese dishes, or scatter them on salads and pizza.
Ready to harvest about 80–90 days from sowing. Open-pollinated. Certified organic seed.
In stock — Packet
Know before you sow
Growing times vary with weather, soil and local conditions.
1/4" deep, thin to one.
Wet winter soil kills sage.
From year two, to 6" above the base.
Old plants get woody.
About 7–21 days at 18–21°C (65–70°F).
Recommended. Start 6–8 weeks ahead of your last frost, 2–3 seeds per pot 1/4" deep, and thin to one. Plant out once the last frost has passed, 12" apart, with rows 18" apart.
In spring, as early as the ground can be worked, sow 1/4" deep with a seed every 1–2". Thin to 6–12".
12".
Most soils with good drainage and moderate nitrogen. Drainage matters most for winter survival.
Full sun or part shade.
In the first year, pick single leaves once plants are established. From the second year, cut stems back to about 6" above the base just as flowers start to open. Dry small bunches upside down somewhere airy and out of direct sun.
Plants turn woody with age; replace them every 3–4 years.
Zones 4–8. Mulch in very cold areas.
16–30".
200 seeds.
About 2,900 on average.
We want every packet you buy from Hensley’s Seed Co. to grow well for you.
If anything you order from us doesn’t meet your expectations, just let us know and we’ll replace it or refund what you paid.
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