Sage is a perennial herb with thousands of years of history, worldwide, and there are many varieties. Of course, in recent years, it was immortalized in the 60's song, "Parsley, Sage, Rosemary and Thyme." In cooking, it adds a slightly peppery taste.
Sage is a member of the large "salvia" group of plants--some of which are grown for their flowers, some for their herbal value. Broadleaf Sage makes handsome short plants in full sun, and thrive in hot dry weather.
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.