Broad Leaf Sage is a frost-hardy perennial herb from the Lamiaceae family, prized across Europe and America for centuries as a culinary and ornamental staple. Its gray-green foliage grows to about 20 inches tall, combining practical utility with genuine garden appeal. Hardy in zones 5 through 9, this heirloom variety thrives in well-drained soil and moderate sun, making it reliable enough for both seasoned herb gardeners and beginners seeking a workhorse kitchen plant.
—
—
5-9
?in H x ?in W
—
High
Hover over chart points for details
Gray-green leaves on 20-inch plants that are attractive enough to earn a place in any garden bed. The fragrant foliage serves double duty in the kitchen and in dried arrangements, while the plant's frost hardiness means it often survives winters outdoors in colder climates. Its robust, long-lived nature rewards occasional harvesting with more compact, flavorful growth.
This sage excels in flavoring meats, poultry, and stuffings, where its robust herbal character cuts through rich dishes. It seasons vinegars, infuses oils, and complements bean soups and root vegetable preparations. Home cooks dry the leaves for year-round use, and gardeners gather sprigs for dried flower arrangements and potpourri blends.
No timeline data available yet for this variety.
Start seeds indoors 6 to 8 weeks before your last frost date. Surface sow seeds, barely covering them with soil, and maintain a temperature between 60 and 70 degrees Fahrenheit. Seeds typically sprout within 7 to 21 days. Keep the soil consistently moist but not waterlogged during germination.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Transplant outdoors around the time of your last frost date, spacing plants 12 inches apart in well-draining soil with adequate sunlight. Handle carefully to avoid disturbing the delicate root system.
Direct sow seeds outdoors around the time of last frost, surface sowing and barely covering them. Thin seedlings to 12 inches apart once they develop true leaves. Direct sowing works well in regions with longer growing seasons.
Begin harvesting leaves once the plant is established and at least 6 inches tall. Pinch or cut individual leaves or small sprigs from the stem tips throughout the growing season. For best flavor and preservation, harvest in the morning after dew dries but before heat sets in. Cut stems back by no more than one-third at a time to keep the plant vigorous and productive.
Cut back occasionally throughout the growing season to maintain a compact, bushy form and encourage fresh, tender leaf growth. This regular pruning also prevents the plant from becoming woody and extending its productive lifespan. Prune more aggressively in early spring as new growth emerges.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Broad Leaf Sage carries the legacy of one of the oldest cultivated herbs in European and North American gardens. As an heirloom variety, it represents centuries of informal selection by cooks and herbalists who recognized the superiority of its broad leaves for both flavor and appearance compared to narrower-leafed types. The variety persists today through seed savers and heirloom seed companies who value its proven track record in kitchens and cottage gardens.”