Icterina

Sage

70d to harvest

Fragrant, variegated foliage is the first delight of Icterina Sage—cool, herbal lift with a vivid, creamy-gold and green pattern that glows in the garden. Leaves are softly textured with a gentle, velvety feel, forming an upright, well-branched clump that holds its beauty through the season. Ideal for fresh sprigs, dried bundles, and aromatic infusions, Icterina brings a refined sage character to herb beds, borders, and containers alike.

Crop Dates

Milestone	Date
Start Indoors	Mar 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Aug 29th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	65
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What pest or disease issue commonly affects Salvia officinalis (garden sage), and how can I stop it?

Garden sage commonly suffers from root/crown rot and leaf spotting when soil stays wet and airflow is poor. Water only at the base, let the top 1–2 in (2–5 cm) of soil dry between waterings, and remove any blackened/rotting leaves to reduce spread. If you see wilting with dark, mushy stems near the soil line, discard badly affected plants and avoid replanting sage in the same spot for a season.

How often should I water Salvia officinalis during its main growing phase?

During active growth, keep the soil lightly moist but never soggy—aim for deep watering about once every 7–10 days, depending on heat and your soil drainage. Let the top layer dry out before watering again, because sage (Salvia officinalis) is drought-tolerant once established but is prone to rot in consistently wet soil.

How do I tell when Salvia officinalis is ready to harvest?

Harvest when plants reach about 8–10 in (20–25 cm) tall and the leaves are fully sized and aromatic—typically around 60–70 days after sowing. Snip individual stems just above a leaf pair to encourage branching, and harvest in the morning after dew dries for the best leaf flavor.