Plant in the spring after all danger of frost has passed in a location that will receive full sun to partial shade. Space plants 18-20″ apart in dry to average soil that is well-drained. Plant height 15-18″. All of the sage varieties are drought tolerant, and a great choice for mixed pots.
During the spring and summer months it is good to use a regular liquid fertilizer or light compost mulch for optimal growth. Sage is a perennial in zone 5 and will become quite woody after a year or two so plants should be replaced every four or five years. Cut back severely in the spring before new growth appears.
Attracts bees, hummingbirds and other pollinators to the garden. Deer resistant.
Sage, Berggarten variegated salvia officinalis ‘Variegated Berggarten’
Variegated Berggarten Sage, a perennial, has broad, irregular creamy-white edges on a green leaf. Because of its savory, slightly peppery flavor, it is used in many types of European cuisines. In American cooking, it is traditionally used in stuffing as an accompaniment to roast turkey or chicken during the Thanksgiving and Christmas holidays. Note: the variegation on leaves may vary from photo shown. Each plant is unique. Although this variety rarely blooms, when it does it has lovely, delicate purple flowers.
Sage is delicious with dairy products as well, especially in sauces with eggs, butter, or cheeses. Try adding it to marinades.
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.