We're about to drop some sage wisdom on you as far as how to grow sage. There are a

ton of sage types out there. We've actually talked a lot about those on the Epic Gardening website. We've covered

white sage, we've covered lists of different stages for different varieties and different climates,

but in today's episode we're going to talk about the most common sage there is,

Salvia, officialis, and it is your cooking sage.

So we're talking about the one that specifically we're going to be using

in a kitchen, because there are a ton of different

sages that you should consider especially if you're in my area here in San Diego

California for a natural native pollinator but again we're going back

into our chef's

sage, culinary sage.

Most of these have gray or green leaves.

Easy to grow, doesn't get above about two feet or so, and it's going to do fine in that Mediterranean style

soil, so those sandy or those well-draining soils, much like the rest of our Mediterranean

culinary herbs that we've talked about here on the podcast.

So the flowers are edible.

A lot of people don't know that or don't really think about that, but you can use them as

an edible garnish, you can throw them in a salad with a little bit of color.

However, it really is the leaves that most of us grow our sage for.

So as far as planting sage, typically you're going to do it at the beginning of the year

when all concern of your frost has passed. You can start the seeds indoors,

transplant out a live plant, or you can direct sow when the soil is warmed up to about maybe

...