Overview of Sage
Salvia officinalis is an aromatic, rather woody perennial subshrub in the mint family (Lamiaceae) native to the shores of the northern Mediterranean. Its common names include culinary sage, common garden sage, and garden sage. The word “sage” has come to mean “wise” or “a wise or learned person.” It’s scientific name, Salvia, means “to be in good health”, “to save”, or “salvation” while officinalis refers to a plant with a history of medicinal use.
Sage was a sacred ceremonial herb of the Romans. It has been cultivated for both culinary and medicinal purposes for many centuries in Europe. It is hardy in zones 4a to 10b.
The species can grow to 2½ feet tall but many cultivars are shorter. The opposite leaves vary in color from gray to gray-green, or may be purple or golden. They are are pebbly, slightly fuzzy, and up to 5 inches long. The stems are green at first but become somewhat woody in their second year. S. officinalis tends to be a short-lived perennial and is often best replaced every few years.
Common sage blooms in early summer. The camphor-scented, bluish-lavender to pink-lavender flowers are borne in whorls on short, upright flower spikes. Each flower has two lips. The flowers are attractive to bees and butterflies and occasionally to hummingbirds.
Landscape use of Sage
Sage’s soft-colored foliage and profusion of lovely purple-blue flower spikes blend beautifully into any herb garden. The gray leaves of the common varieties contrast nicely with the green of many other plants, so sage doesn’t have to be relegated to the herb or vegetable garden. It mixes well in perennial borders and in cottage gardens. Try planting sage in the border, especially intermixed with pink flowering plants. The smaller varieties can also be grown as container plants to be brought inside for a supply of fresh sage through the cold winter months.
Sage grows best in a sunny location with well-drained soil. It will tolerate drought and poor soil fertility but will produce better with consistent water. Prune the plant in the spring and a few times through the growing season to encourage young shoots with a strong flavor and to prevent it from becoming leggy and twiggy (and going to flower which isn’t desired if using as a culinary herb). Space plants 18 to 24 inches apart and divide every few years to rejuvenate the plants.
Sage has few pests when grown in well-drained soil. Good air circulation will reduce potential problems with foliar diseases. Some possible problems include slugs, spider mites, spittle bugs, root rot and wilt.
Propagating Sage
Sage is easy to start from seed, although most named varieties are propagated vegetatively. Sage can also reproduced by layering, division, or cuttings. To grow from seed, either plant directly in the garden on the average date of last frost or start indoors 6 to 8 weeks before then. Either way, plants may not flower the first year.
For vegetative propagation, established branches can be layered in the spring and fall, or large plants divided in the spring. Softwood stem cuttings taken in summer can be rooted in moist, well-drained potting mix. Rooting hormone is generally not necessary.
Sage takes about 75 days from planting to first harvest. At least twice during the growing season, cut 6 to 8 inches from the top of the plants. Pick the leaves as desired as long as you don’t cut back more than half the plant or it will stop producing. Harvest before the plant flowers.
Cultivars of Sage
There are a number of cultivars of sage which differ in leaf size, plant habit and leaf color. The purple or golden varieties make delightful ornamentals or houseplants. They’re generally shorter than the green or gray varieties, but the flavor of the leaves is just as good. Some of the more commonly offered varieties include:
- ‘Aurea’ is sometimes called golden sage for its has chartreuse-yellow leaves enhanced by dark green areas around the veins. This vegetative variety is hardy only to zone 5b or 6a.
- ‘Berggarten’ was discovered growing at the Berggarten Mansion in Germany. It has large, silvery gray, round leaves and a bushy habit that stays full down to the base of the stems. It is mildew resistant. Hardy to zone 5a. Vegetative.
- ‘Extrakta’ is a seed variety with grey leaves that have an increased essential oil content (up to 2.5% essential oil).
- ‘Icterina’ is a vegetative variety with green leaves with golden variegation. It is often grown as an ornamental.
- ‘Compacta’ has smaller leaves and more compact habit than regular sage, growing only 10 inches high, but with the same sage flavor. It is excellent for small gardens, rockeries, and borders. It is propagated by cuttings and does not come true from seed.
- ‘Holt’s Mammoth’ is a vegetative variety with large, grey-green leaves.
- ‘Purpurea’ (sometimes listed as ‘Purpurascens’) or purple sage has purple leaves that are strongly flavored and grows 18 inches tall. It is also nice as an ornamental to complement yellow blossoms in the garden. Not as winter hardy as common sage (only to zone 6).
- ‘Tricolor’ is a vegetative selection with green leaves with rose streaks and white variegated edges. It is an attractive ornamental but is not as hardy as common sage (only to zone 5b or 6a).
- S. officinalis var. albiflora is seed propagated, with pure white flowers. It grows 16 inches tall.
There are a multitude of uses for sage including culinary, medicinal, craft and ornamental. In the U.S. most people are familiar with sage in the stuffing for turkeys at Thanksgiving but it shouldn’t be restricted to this use. In other countries sage is used in a variety of sauces, especially with fatty meats. It is also commonly used in chicken or fish dishes, salads, or butters.
Author: Susan Mahr, University of Wisconsin—Madison
Reviewers: Bruce Spangenberg, Horticulture Outreach Specialist, Allen R. Pyle, Horticulture Outreach Specialist, UW—Madison Extension
Revised: May 2026
