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Sage (Garden) is a Mediterranean perennial shrub with velvety, gray-green leaves and a robust, earthy-savory flavor that defines stuffings, brown butters, and sausages. One of the hardiest culinary herbs, it thrives as a woody perennial in zones 4–8, growing 18–24 inches tall with beautiful purple-blue flower spikes in early summer that attract bees and hummingbirds. Garden Sage improves dramatically with age — older plants develop more intensely flavored leaves and a more attractive woody form. It's also deer-resistant, drought-tolerant once established, and one of the most versatile dual-purpose ornamental-culinary plants for herb gardens.
Plant garden sage in full sun in very well-drained, slightly alkaline soil. Like all Mediterranean herbs, it struggles in wet, heavy soils — raised beds or sandy loam work best. Water sparingly once established; drought stress actually intensifies leaf flavor. Prune lightly in early spring, removing dead wood and cutting back by one-third to prevent the plant from becoming overly woody and unproductive. Divide or take cuttings every 3–4 years as old plants decline. Harvest leaves just before or during flowering for peak oil content. Sage dries beautifully — bundle and hang in a warm, dark, well-ventilated space. Avoid cutting into bare wood as sage doesn't regenerate from old wood the way rosemary does.
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