Culinary Sage

One plant in a 4.5” pot. Cold-hardy perennial.

A nice plant to have around the yard for that occasional recipe that calls for fresh, or dried, sage. The leaves are typically still green and fragrant around Thanksgiving - making sage (along with Thyme and Rosemary) one of those few holiday ingredients we can just go out and pluck from our yard. When dehydrated in fall, the leaves make a cozy addition to wintertime soups and stews.