Bergarten Sage above
Bergarten Sage grows about 18 inches high and 24 inches wide at full growth.
Starting – The easiest method is to purchase a nursery plant such as those shown here. The cost for a 4 inch pot I was quoted was four dollars. Your nursery may be a bit more or less. But you should not need more than one plant in your indoor garden. Use an 8 inch pot with soil that drains well. Transplant the plant carefully to the new home. If the soil is dry after transplanting (remember the pencil test or a water meter), water just until the water comes out the drain hole. Then allow it to drain in the sink before moving to a sunny location. Sage is a Mediterranean native so allow at least 5 to 6 hours of full sun a day supplemented with grow lighting. Allow soil to get almost dry before watering again. Sage does not tolerate a constantly moist soil. And you run the risk of root rot by using wet soil. Indoors Sage needs a constant air circulation to avoid mildew or fungus. Fertilize lightly with a good indoor liquid plant fertilizer every couple of months and water lightly after application. Or dilute the fertilizer with water before applying.
Harvesting – Cut or pinch off leaves for use before the plant flowers.
Storing – Best used fresh, Sage may be frozen in plastic bags. Dry leaves and store in airtight containers away from light. Cover fresh leaves with olive oil and store in the refrigerator up to 3 weeks.
Uses – Sage is used for flavoring sausages, roasts, stuffing, Italian red sauces, herbed poultry and pork chops, Italian herbed potato salad, the olive oil and sage mixture may be used in making herb salad dressings, pair sage with rosemary and thyme in vegetable recipes for squash or green beans, Cornish game hens, chicken marsala, sage biscuits and bean soups or stews to mention a few.