A shrubby perennial plant with gold and green variegated leaves, topped by spikes of blue flowers. The leaves have a sharp, peppery taste. Use fresh or dried in many meat and vegetable dishes. It grows 12-30" tall and makes an excellent border plant. Dried sage is stronger than fresh so adjust recipes accordingly.
Harvest the mature leaves in the early morning. Snip the leaves from the branches and discard the stems. Spread onto paper or a cloth in a shady, dry area. When dry, store in an airtight container. You can also dry by hanging bunches of branches (5-6) tied together. It will take about a week to dry. Strip the leaves and store in an airtight container.
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