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Sage is a green leafy herb with a bushy growth habit. Its long stems reach over half a meter tall covered in narrow, lance-shaped leaves with silver stems. The leaves measure up to 6 centimeters long and around 1.5 centimeters wide, characterized by their greyish green color, fuzzy texture, and silvery bloom. Young leaves may have a purple tint. Sage offers a musky, camphorous aroma and offer an earthy, piney flavor. Sage can be more intensely flavored when dried.
Sage should be used sparingly as its flavor can overpower other flavors. Sage can be used fresh though it is often used in cooked applications. Chop fresh leaves for herbed rubs, marinades, and dressings.
Store fresh Sage wrapped in a damp towel in the refrigerator for up to 3 days.
Remove the plastic bag is the first thing to do. Keep the plant indoors, not fully exposed to the sunlight. Make sure you water the plant every second day or whenever it looks floppy. Water deeply at least once a week. The best practice it is to transplant to a larger pot. It keeps the roots growing deep and the soil moist. Your goal when growing in a container is to keep the soil from drying out. The best time of day for water is early in the morning. One last tip if you keep them in a pot is to have a flowerpot dish that he's keeping the soil moist and at the same time, allows the water in excess to drain
