Yesterday afternoon, I experienced the joy of harvesting fresh sage from my community garden. It may not have been a massive haul, just a handful of clippings to encourage bushier growth, but it was enough to create a mouthwatering batch of scrambled eggs. To optimize the plants’ development and leaf production, I removed the flowers. After all, I relocated the flowering sages from my previous plot this season, and I wanted them to flourish and establish themselves rather than divert energy towards reproducing.
Varieties of Sage
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Garden sage: This is the classic cold-hardy culinary sage. While I may be making it sound ordinary, this variety is unmatched in terms of resilience and productivity. I once cultivated a batch in my planter box, and year after year, they thrived, growing larger and more abundant. After the initial season, this sage bursts into vibrant flowers that I love to snip and place in a vase on my desk. But you can also eat them or brew them into a refreshing tea. Leave a few flowering plants in the garden to attract pollinators and beneficial insects.
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Purple sage: Though not as cold-hardy as garden sage, this variety can survive in colder climates with proper establishment and winter protection. It may not grow as large and bushy as its green counterpart, but its deep purple hue adds a stunning contrast to the golden and tricolor sages. Personally, I’m a sucker for anything purple in my garden.
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Golden sage: Similar to purple sage, this variety also requires extra care against the cold. However, the chartreuse splashes on its leaves are simply irresistible. Chartreuse happens to be my color weakness, so this year, I’ve filled my community plot with herbs in various shades of green and gold.
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Berggarten sage: Resembling garden sage, this variety boasts a dense, low-growing habit and big, soft, oval leaves.
In addition to these four types, I have a fifth tricolor sage growing in a pot on my rooftop deck. The colored sages are ideal for containers, as they tend to stay compact and can be pruned to create intriguing topiary shapes by removing the lower leaves and allowing the plant to develop a woody bottom stem.
P.S. Yes, those are my dirty fingernails in the photo above. Many thanks to Davin for capturing the moment.
