Last summer, I wrote an article about two different cultivars of garden sage growing in my garden. It has been fascinating to watch these plants grow side-by-side. Their differences go beyond those of leaf shape and flavor. Both are the same species, Salvia officinalis. For me, growing a diverse assortment of plant varieties is one of the great joys of gardening. I love to taste all the different flavors, delight in all the colors and shapes, and enjoy extending the harvest season by growing some varieties that yield early, some that yield in great abundance, and others that can be stored well through winter.
Before I built an herb spiral and raised beds, I never had any luck growing sage. It didn’t thrive in my moist clay soil, because it’s a plant that loves heat and good drainage. The plants didn’t survive the spring rainy season, so I never even got to find out if they survived winter. This spring for the first time in my life, I have sage plants that are over a year old! They’ve grown from tiny seedlings into shrubby bushes, and even crowded out some of their plant neighbors. I’ve been photographing these plants all year and taking notes comparing the two varieties, so you can join me in observing them through the seasons.
Here’s the herb spiral, brand new and just planted in May of 2020. You can see both sages at the very top of the spiral. The large, rounded leaf variety on the left is a German cultivar called “Berggarten”, and the narrow leaf variety on the right is not a named variety, it was simply sold as “sage”. At this stage both plants are tiny, and about the same size.
In July 2020, both plants have put on some impressive growth in their first two months. At the time, I felt like the Berggarten plant was growing faster, but they look about the same in this photo.
By August, both plants had reached a large enough size for me to begin carefully harvesting small quantities of individual leaves from each plant. This is the only kind of harvesting recommended for sage plants in their first year. I am told that a sage plant needs to conserve its energy to have a good chance of surviving winter, so it is not advised to harvest much from a sage plant in its first year.
In February, Berggarten sage still looks pretty good! The garden variety sage is not very attractive this time of year, and looks near death.
In March, Berggarten sage is much greener and more lush than the “regular” sage. It has already begun growing again!
By April, both sage plants are totally green and growing. And already, the garden variety sage plant is passing up Berggarten in size and vigor.
By May, the regular garden sage plant is in full bloom. It put on a beautiful display of lavender colored flowers, the delight of bumble bees and gardeners alike. Both plants are vigorous, lush, and healthy.
I still haven’t harvested large quantities of sage from these plants, because I don’t want to impede their growth. I’ve been using up most of my sage harvests for tea. The tea can be made with 1-2 tsp of dried sage leaves per cup of boiling water, steeped for about 10 minutes1. If you brew the tea too long or too strong, it can be unpleasantly bitter and astringent, but I find the lightly brewed tea to be very delicious and soothing. Sage is beloved by herbalists for its many health-boosting properties, and by chefs for its warm savory flavor.
If you’re interested in learning more about sage’s uses in herbal medicine, I recommend the following books:
- “The New Healing Herbs” by Michael Castleman
- “Rosemary Gladstar’s Medicinal Herbs” by Rosemary Gladstar
- “The Herbal Apothecary” by JJ Pursell
- Tea recipe comes from “The New Healing Herbs” by Michael Castleman
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