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  • Perennial
  • 75 days
  • Package contains 1 gram, approximately 120 Sage Broad Leaved Herb Seeds.
  • Germination: 10-14 days at 60-70 F. Cover seeds with 1/4" of soil. Likes sandy, well-drained soil and full sun.

Broad Leaved Sage (or Broad Leaf Sage) has woody stems and grayish-green leaves that are flavorful and great to add to various recipes. The distinctive foliage of the Broad Leaved Sage plant makes it a beautiful, decorative, and useful herb to have in the garden.
Butterflies, bees, and birds are attracted to Broad Leaved Sage
Read more about Broad Leaved Sage in this blog post!
Planting, Growing, and Harvesting:
Plant Broad Leaved Sage in a sunny location with dry soil. In hot weather, you should water the sage about once a week or so. Young sage plants need plenty of moisture to get started, however.
Don't over-harvest the plant in the first year to allow the sage time to become established. To harvest sage, simply trim sprigs from the plant. You can hang them to dry, since sage keeps much of its flavor when dried. You can also store fresh leaves in the refrigerator or freezer.
Recipes/How to Use:
Use sage in meat recipes, or add to eggs, vegetables, soups, and more.
Stuffed Winter Squash
2 winter squash (such as acorn), cut in half with seeds removed, cooked
2 tsp. olive oil
1 small onion, chopped
1 celery stalk, chopped
1/2 lb Italian sausage
1/2 tsp. dried sage
1/2 tsp. dried thyme
1 egg, beaten
1/2 C. dried bread crumbs
1/3 C. raisins
1/3 C. chopped walnuts or pecans
Salt and pepper, to taste
-Remove the pulp from the cooked squash halves and mash.
-In a skillet, heat oil over medium heat and add the onions and celery. Add sausage, sage, and thyme, and cook until browned.
-Combine squash pulp, sausage mix, bread crumbs, raisins, and nuts and mix all together. Place this mixture into the emptied squash rinds and bake in the oven at 350F for 20-25 minutes. Serves 4.

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