Broadleaf Sage is a perennial herb that is a popular addition to many meat, egg and cheese dishes. Sage works great to flavor savory foods like sausage, dressing or stuffing and homemade cheese. Sage plants average 20″ tall but can get as large as 3 feet. Plants produce stalks of gray to green leaves with purple flowers. Sage leaves may be used fresh or allowed to dry. Dried herbs will typically have more concentrated flavor than fresh ones.
Broadleaf Sage is a perennial. Only leaves should be harvested in the first year as the roots and plant become established. In the second year and subsequent years, stem cuttings may be harvested for dried applications. Cut stems as close as 6″ to the base of the plant. Sage plants are known for their natural mosquito-repellent properties. Plant near the garden to keep mosquitoes at bay during late evening hours.
Broadleaf Sage may be direct-seeded or transplanted, although we recommend transplanting. If direct seeding, use a walk-behind seeder and plant densely along the row. We suggest using a modified #1 or #2 plate for direct seeding sage. As always, seed plate holes should be modified to fit the size of seed being used. For large, full-sized plants, thin to one plant every 8-12″ along the row. Transplanting is our preferred method of planting sage. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Sage transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Broadleaf Sage Planting Information
Planting Method: direct seed or transplant
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: 12″
Row Spacing: 18″
Days to Maturity: 80
Disease Resistance: None