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Sage

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 days

MATURES IN

MATURES
IN

80-90 days

TASTE IT FOR

TASTE IT
FOR

4-12 weeks

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Care & Harvest

✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod. Sage is a slow-grower but easy to maintain herb. It tends to grow long, so do not hesitate to prune tops to force it to grow more like a bush. After crops reach maturity, cut top of stems so they are 4-6 inches tall.

 

🔎 Plant Health: Sage has many common pests, but you can use our prevention and treatment tricks to keep pests at bay! 

 

🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Ensure you harvest only up to a third of the height of the plant at a time, to ensure it continues growing. For small amounts, harvest leaves at the tips with scissors. Full stems can be harvested and hung to dry for at least two weeks and can then be stored in an airtight container.

Quick Facts

Sage is native to the Mediterranean. Ancient Rome believed that Sage gave powerful healing properties and used it as a medicine more so than a food.

Sage is used for its health and beauty benefits. It can be used externally on hair to improve texture and steeped sage can be used as facial toner and used to treat fungal nail infections. There are many health benefits associated with using sage including high levels of vitamin K that supports healthy bones and blood, high levels of antioxidants that fight damaging free radicals, and it has been shown to reduce blood sugar level.

Sage makes a great rub for meats and a tasty seasoning for roasted vegetables (especially root veggies). Use it as a garnish for soups or sauces, or it can be used to make herbal teas.

Harvest to Plate Recipe

How To Cook Sage

GRILLED FONTINA, MUSHROOM, AND SAGE SANDWICHES – Food & Wine

INGREDIENTS

  • 3 tablespoons butter, 2 melted
  • 1/2 pound mushrooms, cut into thin slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • 4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage
  • 8 slices from a large round loaf of country-style bread, or other bread
  • 1/2 pound fontina, grated (about 2 cups)

INSTRUCTIONS

  1. In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
  2. Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
  3. Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
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