Broadleaf Sage

Broadleaf Sage is a perennial herb that is native to the Mediterranean, prized for its strong herbal aroma, earthy flavor, and beautiful gray-green color. The bold, earthy flavor of Broadleaf Sage makes it a perfect addition to a wide variety of savory dishes, from roasted meats to stuffing, pasta, and even infused oils. Part of the mint family, Broadleaf Sage is a versatile plant, providing fresh leaves for immediate use and dried leaves for long-term storage, ensuring its place in your kitchen year-round. The plants grow into bushes with purple, white, or pink flowers and oblong, gray-green leaves that are covered with a fine fuzz. Known for its strong medicinal properties, including digestive and anti-inflammatory benefits, Broadleaf Sage is as valuable for its health-promoting qualities as it is for its culinary uses. Its Latin name comes from the word "salvere," which means to save or heal; this herb traditionally symbolizes good health and long life.

Also Known As: Common Sage, Garden Sage, Culinary Sage, Salvia Officinalis, European Sage, Kitchen Sage, True Sage, Green Sage, Culinary Broadleaf Sage, Salvia Sage, Common Garden Sage.

Plant Name:	Sage, Broadleaf
Latin Name:	Salvia officinalis
Days to Germinate:	10-21
Days to Harvest:	75
Plant Height:	1 - 3 Feet
Spread:	1 - 3 Feet
Growth Habit:	Root, Rosette
USDA Zones:	4-10
Lifespan:	Annual, Perennial 4-8
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 2-3 feet apart. This formation of ridges will help with drainage.

Planting:

Plant Sage in the spring when the soil temperature is at least 60F, about 2-4 weeks after the last frost in spring.

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 6-8 weeks before the last expected frost date in Spring, keeping seedlings at least 60F. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is reliably above 60F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 60F. For fall crops, direct sow seeds outdoors 8 weeks before the first frost.

To plant, make holes 1/4 inch deep and spaced 1-2 feet apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.



2-3 feet

Planting Depth:	1/4 inch
Within-Row Spacing:	1-2 feet	Between-Row Spacing:

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig to deeply to prevent from cutting the feeder roots.

Fertilizing: Sage does not require frequent fertilization. If plants are smaller than expected, you may optionally apply a light dressing of a complete fertilizer, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Broadleaf Sage is best harvested in late spring to early summer, just before the plant starts to flower, as this is when its leaves are most flavorful and aromatic. To harvest, use clean, sharp scissors or pruning shears to cut off the top 4 to 6 inches of the plant, making sure not to remove more than one-third of the plant at a time to allow for continued growth. If you're looking to preserve sage, you can dry the leaves by hanging them in small bunches upside down in a cool, well-ventilated area or use a dehydrator. Once dried, remove the leaves from the stems and store them in an airtight container. Regular harvesting encourages the plant to become bushier and more productive, ensuring a steady supply of leaves throughout the growing season.