The "Thanksgiving Spice"!
Sage
This perennial reaches 2 1/2 feet tall and 3 feet wide.
Sage is terrific in stuffing, cheese, and meat dishes, and is a main source of flavor in sausages.
Introduced to North America in the 17th century, Sage has been used over the centuries for a wide variety of medicinal purposes. Today, you will most likely get the most use out of it when you cook up a batch of Thanksgiving dressing, or in sausages, cheeses, and pork dishes.
Sage is a shrubby evergreen perennial that forms many side branches of velvety-textured, wrinkled, gray-green leaves about 2 inches long. Spikes of 1/2-inch violet, pink, to white flowers appear in summer. The plant matures to 24-32 inches high and 36 inches wide.
Grow in well-drained to dry, neutral to alkaline soil in full sun. Sage will become woody and leaf out sparsely after about 4 years; it is best to remove the entire plant and sow seeds to grow a new specimen. Pkt is 100 seeds.
| Genus | Salvia |
| Species | officinalis |
| Bloom Season | Early Summer |
| Habit | Upright |
| Zone | 5 - 8 |
| Plant Height | 24 in |
| Plant Width | 5 ft |
| Item Form | Seeds |
| Additional Characteristics | Direct Sow, Edible, Flower, Fragrance, Herbs |
| Bloom Color | Blue, Lavender |
| Foliage Color | Gray, Medium Green |
| Light Requirements | Full Sun |
| Moisture Requirements | Dry, Moist, well-drained |
| Soil Tolerance | Normal, loamy |
| Uses | Ornamental, Outdoor |
