GROWING: Sage is a perennial, meaning that it grows back year after year. The easiest way to start sage is from a small plant (grown indoors, or bought at a local plant store), but you can also plant seeds or sage cuttings up two weeks before the last frost of the spring. Plant your sage plant, seeds, or cutting in well drained soil and in direct sunlight 2-3 feet apart. Sage needs to be watered regularly until it is fully grown, but wait until the soil is dry to water - sage is a drought tolerant herb, so don't worry if the leaves a little saggy! As it grows, prune the heavier stems in the spring. Plant near rosemary, carrots or cabbage.
HARVESTING: Harvest your sage plant lightly during the first year. When fully established, you can harvest the sage three times a season. Sage can also be harvested as needed by clipping just above the spot where two leaves meet. Leaves are best harvested in the morning. To store, dry sage stalks in a well-ventilated area and store in a jar or the freezer.
USING: Sage is great for seasoning meats and potatoes. It can be used for digestive problems, for reducing perspiration production, memory loss, depression, and for painful menstrual periods. It can also be helpful for cold sores. Sage is also used for "smudging", a Native American ritual where dried herbs are tied in a bundle, lighted, and moved around a space to clear it of negative energy.