Tricolor Sage

Sage

75d to harvest

Fragrant, variegated leaves unfurl in a living tapestry—cool sage-green edged in creamy white, with occasional warm blushes that catch the light. Tricolor Sage forms an upright, richly branched mound of aromatic foliage with a softly velvety texture, ideal for fresh bouquets and drying for long-lasting fragrance. Grow it for its striking ornamental presence and its signature herbal character in sachets, potpourri, and fragrant infusions.

Crop Dates

Milestone	Date
Start Indoors	Mar 20th
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jul 29th
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	7

Frequently Asked Questions

What pest or disease is most likely on Salvia officinalis (tricolor sage), and what should I do?

On culinary sage (Salvia officinalis), the most common trouble is powdery mildew, especially in humid weather and crowded plants. Improve airflow by spacing plants and watering at the soil line, then remove any heavily affected leaves; if it keeps spreading, treat early with a labeled potassium bicarbonate or sulfur-based fungicide per label directions. Avoid over-fertilizing, which can leave tender growth more vulnerable.

How often should I water tricolor sage during its main growing phase?

During active growth, water deeply only when the top 1–2 inches of soil are dry, aiming for consistently moist but not soggy soil. In full sun, this often works out to about 1 inch of water per week total (adjust for heat and rainfall), with less in cool or rainy periods. Since sage is drought-tolerant once established, cut back if the leaves yellow or the plant stays wet for long periods.

How do I know when to harvest tricolor sage (Salvia officinalis)?

Harvest starting once plants are well established and reach about 8–12 inches tall, typically around 60–75 days from sowing for this crop. Take sprigs before flowering for the best leaf flavor, pinching or cutting just above a leaf pair so the plant can branch. If you see bud formation, harvest promptly or selectively, because heavily flowering plants become less flavorful as leaves turn tougher.