Potting up Sage

Sage is pretty much required for holiday dishes like stuffing, roasts, and stews, but the fresh herb can be hard to find or expensive in stores. Many culinary sages are winter hardy here in 6b and can even look quite nice in your flower garden. I grow two kinds of culinary sage, one that I grew from seed (pictured above), and a "Bergarrten" that has more rounded leaves and a neater growing habit. I think the pointed leaf kind smells stronger than the round-leafed Bergarrten.

I decided to divide out a bit of the Bergarrten for my basement herb garden. I loosened the soil with my trowel and looked for a piece that would rip out neatly with some roots intact. This plant is considered to be a clone of the parent, since it was started from a cutting rather than a seed.

Trim off the extra woody dead bits and leave as much of the fine roots as possible.

Use a well-draining potting soil. Cut off leaves that are touching the soil, water thoroughly, and place in a sheltered spot for a few days.