Description
Perennial, 1 1/2 ft. Sage leaves are used fresh or dried for seasoning soups, sausage, dressing, etc.
Sage is easily cultivated and will grow in any well-drained fertile soil, but seems to thrive best in a rich clayey loam. For cultivation on a large scale the seeds are sown in early spring in rows from 2 to 3 feet apart, and when the plants are well up they are thinned to stand about 12 inches apart in the row. Seedling plants have a tendency to produce narrow leaves; hence, the broad-leaved varieties which do not flower readily are the most desirable, since they give a larger yield of leaves. As the plants rarely set seed, they are usually grown from cuttings, which may be obtained from seed houses having their own propagating gardens. Cuttings set as early in the spring as weather conditions will permit usually give a large crop.
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