- botanical name: Salvia officinalis ‘Berggarten’
- perennial zones 5-9
- height 15-18″
- spacing 20″ apart
- full sun tolerant
- dry-average soil
- flower color light purple flowers
- uses in garden: as a border, great in containers, drought tolerant, fragrant
- use in meat dishes, soups, stuffing, sausage, aids in digestion
- attracts butterflies
- deer resistant
*Please note: We accept plant orders at any time of the year and if you prefer to place an order outside our regular shipping months of April-May, ordering is still easy. “Why we only ship in April and May”
Due to the nature of shipping live plants, when you place an order, we will simply hold your order and ship it at the proper time for your zone, when weather permits in April 2013. Seed packets are shipped year round through USPS.
For more information see our “Ordering and Shipping Policy.”
Berggarten Sage has an mounding habit and appearance. The words ‘friendly’ and ‘tidy’ comes to mind when trying to describe this particular Sage, with its soft silver-gray, plump leaves and bushy habit. It is a very lovely and clean variety which requires next to no maintenance and smells wonderfully. Berggarten does not grow quite as tall as other sages. Try putting it in combination with other silvery plants like Wooly Thyme, Silver Helichrysum, or Silver Lemon Thyme.
Sage is the primary flavor in stuffing, which is traditionally prepared during Thanksgiving and Christmas. Its taste is extremely complementary to meats, especially poultry. Sage is delicious with dairy products as well, especially in sauces with eggs, butter, or cheeses. Try adding it to marinades. Find great Sage recipes here!
Water regularly; do not over water. Use a light compost mulch to encourage growth. All the Sage varieties like well-drained soil, are drought tolerant, and a great choice for mixed pots. Sage will become quite woody after a year or two so plants should be replaced every four or five years.
Which Sage variety is right for you? View a summary of all the Sage varieties together.
Sage seed stores poorly. Before planting a large amount you should test for good germination rates. Sow in late spring and transplant seedlings after they are 3 inches tall. Space plants 20 inches apart.
Preferred method: propagate from soft-wood cuttings or by root division. If you do divide, use the outer, newer growth for replanting.
To harvest: Fresh is always best. Leaves should be stripped before the Sage plant flowers. If you pinch the flowers off during the growing season, you will be able to harvest more leaves. To store, chop the leaves finely and add a little water, freezing the mixture in ice cube trays. Or mix the finely chopped leaves into softened butter for a delicious spread for bread.
You can also dry the stems by gathering them in bunches, hanging them on drying racks out of direct sunlight. Once completely dry, strip leaves from stems and store in airtight containers. Dried Sage has a stronger flavor, but a different taste, than the fresh.