Harvesting Sage & Thyme

About Sage

• Sage thrives in the U.S. Department of Agriculture plant hardiness zones 4 to 8. Native to Mediterranean areas and North Africa, sage grows up to 2 1/2 feet tall and 2 1/2 feet wide. Sage produces clusters of lavender and light blue flowers in June and prefers to be in full sun (at least six hours of direct sunlight). The sweet-smelling leaves and vibrant flowers attract butterflies and bees. Sage requires soil with good drainage that is on the dry side. Too much moisture will kill sage plants. This member of the mint family is often grown as an annual and planted in borders, natural areas and herb gardens. While sage requires medium maintenance, it is disease- and insect-resistant.

About Thyme

• Thyme thrives in USDA zones 5 to 9. Native to Southern Europe, thyme grows up to 1 foot high and 1 foot wide. The herb produces small light purple flowers from May through July and prefers to be in full sun. The sweet-smelling leaves and flowers attract butterflies and bees. Like sage, thyme prefers soil that has good drainage and is on the dry side. It grows well in rocky and sandy soil and can rot if the soil is too moist. An upright herb with woody stems, thyme can be planted in both herb and rock gardens. It is often grown as an annual, but when grown as a perennial, thyme may need to be replaced every few years, as the plants get very woody. Thyme requires little maintenance and is an ideal beginner herb. It is also a good companion plant to tomatoes and eggplant.

Harvesting Sage

• Sage leaves are used to flavor meats, soups and thanksgiving stuffing. Plants can first be harvested 75 days after planting. Use garden shears to clip branches no more than halfway down, leaving 3 to 4 inches of bottom growth. This is best done in the morning, after the dew has dried and the leaves have their best oil content. Throughout the growing season, fully harvest the plants at least two times, clipping 6 to 8 inches of growth from the tops of the plants. Leaves can also be picked as needed for culinary usage. Always leave the parent stalks and some leaves at the base of the plant. After harvesting, leaves can be frozen or dried and kept in an airtight container.

Harvesting Thyme

• Thyme leaves and sprigs flavor meats, poultry and vegetables. Harvest thyme when plants first start to bloom. Like sage, thyme should be harvested in the early morning after the dew has dried. Use garden shears to cut off the top 5 or 6 inches of the plant, and do not wash leaves before storing. This strips the leaves of their natural oils. This type of harvesting can be done at least twice during the growing season. Thyme should be dried somewhere dark with good ventilation. Store dried leaves in airtight containers for up to two years in a cool, dark place. Leaves can be crushed right before use for best flavor.