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// SPECIES PROFILE · FOOD CROP · CULTIVATED

Culinary Sage

Salvia officinalis

Culinary Sage (Salvia officinalis) is a cultivated perennial food crop grown for its edible leaf, flower. Family: Lamiaceae (mint family). Originally from Mediterranean. Hardy in zones 5a–8a. Mature size 18"–30". Harvest in northeastern Oklahoma: Year-round.

// QUICK FACTS
Family
Lamiaceae (mint family)
Group
crop · perennial
Origin
Mediterranean · cultivated
USDA zones
Zones 5a–8a
Mature size
18"–30"
Sun
Full sun
Water
Low · xeric
Edible parts
leaf, flower
Harvest (NE OK)
Year-round
Garden role
woody culinary sage · drought-tolerant once established · needs sharp drainage in clay
Culinary Sage (Salvia officinalis)
Salvia officinalis — Culinary Sage. Photo by Kurt Stüber [1] via Wikimedia Commons (CC BY-SA 3.0).

Field Notes

[ growing · ecology · siting · care ]

Culinary Sage (Salvia officinalis) is a cultivated perennial food crop grown for its edible leaf, flower. Family: Lamiaceae (mint family). Originally from Mediterranean. Hardy in zones 5a–8a. Mature size 18"–30". Harvest in northeastern Oklahoma: Year-round. Low water use makes it a strong candidate for xeric and drought-conscious plantings.

Why it's on this list: woody culinary sage · drought-tolerant once established · needs sharp drainage in clay. A cultivated food crop — not a native — grown alongside regional natives in Rooted Revival's kitchen-garden and food-forest designs. Harvest windows are for northeastern Oklahoma (USDA zone 7a).

Companion Planting

[ guild · polyculture · cross-layer pairings ]

In a kitchen garden or food-forest guild, culinary sage pairs well with: Rosemary (Salvia rosmarinus), Thyme (Thymus vulgaris), Cabbage (Brassica oleracea (Capitata Group)), Carrot (Daucus carota subsp. sativus).

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