Green Culinary Sage

SKU: 1252-P250

Out of Stock

Item Details

Classic culinary herb for flavoring meat, cheese, and bean dishes. Good for laying on the grill and flavoring meat with its smoke. Attractive grey-green shrubby plant with beautiful mauve flowers.

  • Conventional
  • Perennial in zones 5-10
  • Plants grow up to 2 feet tall
  • Grey-green leaves with mauve flowers
  • Savory, slightly peppery flavor

This variety works for:

  • Fresh eating
  • Dried leaves

Sage is a common herb in rich dishes featuring meat or pasta. Try adding sage to clarified butter and tossing with pasta or fry the leaves gently in butter to add as a garnish for soups. You can use thinnly sliced sage leaves for marinades for pork, lamb, or poultry and mix it with ground meat for sausages.

Sage can also be place around the edges of a grill or under a piece of meat to impart its flavor to the smoke while you are cooking.

Growing Instructions

Instructions - Sow seeds indoors on surface of soil. Can also be directly sown outdoors two weeks after the last spring frost. Prefers rich, moist, well- drained soil. Divide every 3-4 years.

  • Start Indoors: 6-8 weeks before last frost
  • Germination: 14-21 Days
  • Plant Outdoors: 12” Apart
  • Light: Full Sun

Ratings & Reviews

3 reviews

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Beautiful flowers, delicious sage!


I planted a few seedlings from this on a sunny and dry part of my house a few years back, now they are a beautiful sage bush. They flower amazing bright purple flowers every June. The bumblebees love it! And I have an endless supply of sage! I have even given it to a neighbor who planted it at her second home up north in hardiness zone 3. It's thriving there too!



Last year, I grew in a large planter on my deck - zone 6a. It grew wonderfully. This year I'm going to transplant some in garden. It has very good flavor, just chewing the leaves, and leaves a nice taste in your mouth. I dried some and appeared to store good - and retained color and taste. I'm very happy with the results

This is an awesome sage!


I love sage on roast chicken and turkey. We grew this entirely to dry and store to incorporate into rubs and sauces. It's ideal for drying and has acted as a perennial for 3 years. We had a cold we winter for zone 10 and it seems to be finally dying off. No worries, 3 years of great sage production is plenty. We will plant out fresh again this year, can't wait!