Last year, I grew one sage plant from seed. All summer and winter it stayed tiny and with each new day I feared the end of my sage had come. But it made it. It survived the hot, desert summer. It survived the colder-than-normal winter. And this spring… it has just exploded! I’ve made sage-and-gruyere-stuffed pork chops and browed-butter sage pasta… with plenty more sage to spare. It’s now flowering and looking beautiful.
Now that I know my sage is in it for the long haul, I can’t wait until next early spring when I can transplant it into my landscaping.