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Sage Seeds

Note: Germination instructions are not on seed packets, follow the instructions below for starting seed.

Plant sage in a permanent spot in your herb garden. Sage seed can be sown as early in spring as the ground can be worked. Sow Sage seed 1/4 inch deep and cover seed with fine soil, well pressed down.
Thin to 10 inches apart when sage plants are 2 inches high.

Sage Info

A member of the mint family, culinary sage is highly aromatic and is best used fresh, when its flavor has been described as a mix of rosemary, pine and mint, or citrusy; when dried, it has a more camphorous flavor. In many places, it can be used fresh from the garden year round; it can also be stored fresh in a ziplock bag in the refrigerator crisper for two weeks. Whole leaves can be frozen up to two months. To dry, hang sprigs of sage or place leaves on a screen in a warm, dry place; check carefully to be sure leaves are fully dried before storage and store them whole to be crushed just before using. The best way to crush sage leaves is to rub them between your hands-hence, the "rubbed sage" one finds on supermarket shelves. The flowers of any culinary sage are edible, as well as beautiful, and have a more delicate flavor than the leaves. Stems or leaves can also be tossed on hot charcoal where they will add a wonderful aroma to grilled dishes.

Culinary sage contains generous quantities of vitamins A and C and can be used in a myriad of recipes. Because of its strong flavor, it can overwhelm so should be used sparingly; unlike the more delicate herbs, it can be added at the beginning of cooking and pairs nicely with other strongly flavored herbs, such as rosemary, thyme, savory, and oregano as well as the lemon herbs.

Long used as a digestive aid, sage goes well with fatty foods, such as pork, liver (or pate), and sausages. Although North Americans most commonly associate sage with stuffing for poultry or pork (where about 1 tablespoon of minced sage leaves is added for each cup of stuffing), it has many uses in European and Mediterranean cuisines, especially Italian dishes, such as pizza, foccaccia, saltimbocca, gnocchi, and pasta. It blends well with mild cheeses; try a little sage on a grilled cheese sandwich made with fontina cheese and dark bread. Marinate a goat cheese with olive oil, peppercorns, garlic, and some small sage leaves. Or add one-quarter cup minced sage leaves to an 8-ounce package of cream cheese and let sit for at least an hour before spreading on bagel chips.

Sage makes a great addition to biscuits or scones, as well as corn bread or cheese straws. Try covering a pork roast with sage leaves before roasting; or gently separate with your hands the skin from the breast meat of a chicken or turkey, rub a little butter on the meat, then place a small sprig or two of sage under the skin on each breast, pat down the skin, then roast-and wait for the accolades!

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NPV369 Clary Sage
Salvia sclarea. Primarily used as ornamental, blue to white shades. 24" tall.
Package of 1,000 seeds. $12.95



NPV370 Garden Sage
Salvia officinalis. For flavoring meat and poultry, gray green leaves, blue flowers, a tender perennial, 12" tall.
Package of 1,000 seeds. $12.95





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