The Sage Cuktivars
The genus Salvia contains a staggering range of species suitable for every garden use under the sun—and in the shade. But for cooking, none can rival common garden sage (Salvia officinalis) and its cultivars. Sage has long been valued for its contributions to the cook’s palette of flavors. Its robust piney aroma and earthy flavor complement many ingredients. Sage is also an attractive garden plant, particularly in its fancy-leaved forms. Plus, it prospers under a wide range of conditions and adds a striking bold texture to mixed plantings.
Broadleaf Sage When and Where to Plant: Select a sunny location with well-drained soil and sow seed after last frost. Cultivate soil and enrich with vegetable food. For earlier harvest, start seeds indoors. Plant seeds just under soil surface. Care: Prune frequently to encourage more foliage and to keep it from going to seed. Does not like to be watered. Harvesting: When plants are 6" tall, fresh leaves can be picked from the stems. When plants are 12" tall, the stems can be cut from the plant. Prune back just as the flowers are opening to be dried.