Broad Leaf Sage

Broad Leaf Sage Seeds: Aromatic Herb for Cooking and Soothing Tea

Discover the robust flavor and aromatic charm of Broad Leaf Sage. This perennial herb produces aromatic and flavorful leaves with a distinctive bluish-green tinge. Its strong, earthy aroma and savory taste make it a classic pairing for rich dishes like meat and poultry, and a staple in traditional stuffings. Beyond its culinary uses, Broad Leaf Sage leaves can also be used to brew a delicious and soothing tea, often said to ease a sore throat. Enjoy the enduring presence and versatile applications of this wonderful herb in your garden.

• Strong Aroma with an Earthy Flavor:
  • Offers a potent and characteristic sage aroma with a warm, earthy flavor that enhances a variety of dishes.
• Bluish-Tinged Leaves:
  • Features attractive leaves with a unique bluish-green hue, adding visual interest to your herb garden.
• Versatile Culinary Uses:
  • A classic herb for seasoning pork, poultry, and traditional bread stuffings.
  • Pairs wonderfully with foods rich in oils and fats, adding a savory depth.
• Makes a Soothing Tea:
  • The leaves can be used to brew a flavorful tea that is traditionally used to soothe sore throats.
• Perennial Herb:
  • Will live for multiple years in your garden, providing a continuous supply of flavorful leaves.
• Suitable for Containers (12″+):
  • It can be successfully grown in containers that are at least 12 inches in diameter, making it suitable for smaller spaces and patios.
• Grows 12-24 Inches Tall:
  • Reaches a manageable height of 12-24 inches, making it easy to incorporate into various garden layouts.
• How to Grow:
  • Start seeds indoors in a sunny location 6-8 weeks before the last expected frost.
  • Transplant outdoors when the danger of frost has passed, spacing plants 45 cm apart with 45 cm between rows.
• Care Tips:
  • Pick leaves sparingly during the first season to allow the plant to establish.
  • It is recommended to replace the entire plant after 3 seasons, as it tends to become woody and less productive.
• Harvesting and Use:
  • Harvest leaves as needed throughout the growing season. Younger leaves tend to have the best flavor.
  • Use fresh or dry leaves for cooking with meat, poultry, and in stuffings.
  • To make tea, steep fresh or dried leaves in hot water.