Culinary sage is in my herb trinity - the three plants I never want to do without in my garden. (Lavender and tulsi are the other two.) It's not that I love sage sausage (though I do) or that I must regularly drink sage tea (also true). Sage is a favorite because of its graceful presence growing in the garden, even during the winter. Its showy purple flowers attract pollinators. It's easy to dry, delightful to drink and welcome in most culinary creations.
HOW TO START SAGE PLANTS
Sage is a perennial herb. Plant it once, and it'll give to you for years. It's fairly easy to start from seed - this coming from someone who has trouble starting perennials from seed.
While you can start the seeds in the garden, I prefer to start perennials indoors. If you have sage plants already, take cuttings and let them root in a glass of water in lieu of starting from seed.
Another thing I love about sage and perennial herbs in general is that there's no rush to get them started or planted in the spring. You can even up-pot them several times as they grow until you have the right place picked out for planting.
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