I’m growing two varieties of garden sage (Salvia officinalis) in the herb spiral this year. One plant was simply labeled “Sage”, and the other was labeled “Berggarten Sage”. Early in the summer, it seemed like Berggarten Sage was extra productive, but regular Sage has totally caught up and now both are producing about the same amount. The Berggarten variety has a slightly milder flavor, and huge round leaves. The large size of the Berggarten leaves is an asset when making fried sage leaves, such as are used in one of my favorite lasagna recipes. In most other recipes, the sage leaves are chopped and/or dried, and there is only a slight flavor difference between the two varieties. Both varieties are labeled as hardy perennials in zones 5-9. I planted them in zone 6, so I hope to enjoy both of these plants for years to come!
Most people don’t think of sage when they go to brew a cup of tea, but sage makes a very nice herbal infusion. Brew as you would mint tea. À votre santé!
Pro tip: In past years, I’ve tried growing sage in the ground with no success. Sage enjoys dry climates and well drained soil. It does not thrive if the soil is soggy all spring long, such as is common here in central Indiana. If thriving sage plants have eluded you in the past, consider growing it in a raised bed, or near the top of an herb spiral. A little elevation has made all the difference for me!
Both plants were purchased from Companion Plants nursery in Ohio in May 2020.
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