Sage

Sage is from the genus Salvia which is part of the Lamiaceae or mint family. There are thousands of varieties of sage or salvia plants and the majority of these plants are ornamental.
Salvia officinalis (also called common sage) is the culinary sage plant. Varieties of salvia officinalis can have grey, purple, or tri-colored leaves. The leaves are very aromatic and can be used fresh or dried in cooking. Remember to use common sense when selecting plants for culinary uses – if you are not sure if the plant can be eaten then don’t do it.

Sage likes full sun, well-drained soil, and average moisture. Sage is prone to root rot in wet and waterlogged soils. It does better in poorer soil and not that well in very fertile soil. For that reason, I find sage works better in a container rather than in the vegetable garden.
I’ve found many varieties of sage plants in the garden centers but they can also be grown from seed. When growing from seed, start the seeds about 8 to 10 weeks before the last spring frost. Transplant outdoors after all danger of frost is past.
If sage is planted in the vegetable garden, keep it away from cucumbers. Sage plants can impact the taste of cucumbers and slow their growth.

Once the leaves are large enough, they can be harvested. They can be used fresh or dried. Dried sage is the most popular way to use this herb. Cut stems with leaves, wash well and blot dry on a paper towel. Tie the stems together in bunches. Hang bunches upside down in a warm well-ventilated area away from light and moisture. I recommend suspending the bunch in a paper bag with holes and the bag will catch any leaves that fall and the holes will help with air circulation. One dry, remove the leaves and store them in an airtight container.