Growing, Harvesting, and Storing Sage | Herb Gardening Know How
Sage can provide itch relief for insect bites. Do this by crushing leaves and mix with water or saliva and apply to bite area. This herb can also soothe sore throats and may help relieve mucus buildup when taken as a tea. Use caution as tea can be considered harmful to some. NOTE: Sage can and likely will reduce milk production/flow if taken while breastfeeding. Some also noted that sage may reduce heart problems. It is also well known in rituals and spiritual purification.
As for cooking, sage pairs well in traditional thanksgiving dishes as well as with many meals. It is high in Vitamin K.
Growing sage is very easy. While you can plant either in the ground or in a container, I would recommend ground planting as it is more of a bush than other herbs. Sage is a perennial plant. While the most pungent sage should be harvested before flowering, I prefer to wait and enjoy the lovely purple flowers before harvesting. Sage is best paired next to cabbage, carrots and rosemary. It does not pair well with cucumbers.
Sage is a full sun plant. This means 8-10 hours of sunlight a day. It will still grow with much less sun, and even mostly shade, however, your plant growth will be stunted and you may need to wait quite a bit longer to harvest. It grows well in zones 4-10. You will want to plant seeds ~24 inches apart after the last frost of the year or in the fall to allow the plant to germinate at a time of it's choosing. Sage will grow better from cuttings or from store bought plants. Water regularly, but ensure well drained soils and allow soil to completely dry between waterings.
If you aren't regularly harvesting sage (or even if you are), cut back woody stalks each year to promote growth and for a tidier looking plant.
You can pick off the individual leaves or cut the entire stalk. Cut off the smaller stalks at their bases with a sharp scissors. When trimming, be sure to leave ~1/3 plant to promote future growth. Harvest more lightly the first year to ensure the plant comes back the following year. Stop harvesting in early fall.
Once you've picked your sage, either use immediately, refrigerate for up to 3 days or dry. A few methods of drying sage can be used. Keep in mind that drying will reduce flavor, but will be much more flavorful than store bought herbs.
Store in airtight container in freezer for best flavor or simply an airtight container. We grind our sage, but you can store whole leaves or crumble to desired texture.
For great recipe ideas view Thrifty Cooking posts.
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Sage is a full sun plant. This means 8-10 hours of sunlight a day. It will still grow with much less sun, and even mostly shade, however, your plant growth will be stunted and you may need to wait quite a bit longer to harvest. It grows well in zones 4-10. You will want to plant seeds ~24 inches apart after the last frost of the year or in the fall to allow the plant to germinate at a time of it's choosing. Sage will grow better from cuttings or from store bought plants. Water regularly, but ensure well drained soils and allow soil to completely dry between waterings.
If you aren't regularly harvesting sage (or even if you are), cut back woody stalks each year to promote growth and for a tidier looking plant.
You can pick off the individual leaves or cut the entire stalk. Cut off the smaller stalks at their bases with a sharp scissors. When trimming, be sure to leave ~1/3 plant to promote future growth. Harvest more lightly the first year to ensure the plant comes back the following year. Stop harvesting in early fall.
- Dehydrator - follow manufacturer instructions (likely 7 hours at 100 degrees)
- Baking at 350 until crisp
- Hang Dry - Hang parsley stalks upside down until dry
- Lay flat on cookie cooling rack, turning periodically until crisp.
Store in airtight container in freezer for best flavor or simply an airtight container. We grind our sage, but you can store whole leaves or crumble to desired texture.
For great recipe ideas view Thrifty Cooking posts.
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