Scarlet (Salvia coccinea)
Also known as: Texas sage · Tropical sage
What's special about Scarlet (Salvia coccinea)
Bright red tubular flowers on tall stems. Loved by hummingbirds and butterflies. Grown as an annual in cooler zones; self-seeds readily. Many packets recommend 30 days cold stratification; easiest methods are direct sow in fall or stratify in the fridge, then sow indoors 6–8 weeks before last frost. Seeds need light to germinate — press onto the surface, do not cover.
Growing this variety
Scarlet (Salvia coccinea) follows the same growing basics as Sage. Variety-specific maturity above; everything else below applies to the whole Sage family.
Germination
Spacing & depth
How to plant
Barely cover seed. Well-drained soil is critical — sage rots in wet feet. Prune woody stems back by 1/3 each spring to keep growth soft.
Pre-sow treatment
Not required for culinary sages. Scarlet sage often germinates without chilling, but many seed packets recommend a 30-day cold stratification for best results.
Grower's tip
Replace every 4–5 years — old plants get woody and lose flavor.
Soil preferences
Light, well-drained loam. Most culinary herbs suffer in soggy soil.
6.0–7.5 (neutral)
A single fork of finished compost at planting is plenty — over-feeding weakens flavor.
Watering
Consistent moisture while young; let the top inch dry between waterings once established.
Water at the base in the morning to keep leaves dry and prevent mildew.
Overwatered: yellow lower leaves, damp-smelling soil, wilt that doesn't rebound. Underwatered: crispy tips, purple stems, sudden bolting.
Prefers top-watering — Top-water at the base — these Mediterranean herbs hate wet foliage and rot with soggy crowns. Let the soil dry between waterings.
Temperature tolerance
65–85°F (18–29°C) ideal
55–65°F (13–18°C)
Most annual herbs are frost-tender; perennial herbs (sage, thyme, oregano, mint) tolerate frost once established.
Container growing
Yes — great in containers
6–10 in (15–25 cm) wide, minimum 6 in deep
Herbs thrive in pots — group by water needs (Mediterranean herbs on the drier side, basil/parsley/cilantro on the wetter).
Succession planting
Sow leafy herbs (basil, cilantro, dill, parsley) every 3–4 weeks for a steady supply.
Detailed harvesting
Pinch or snip stems just above a leaf pair — never strip a plant of more than one third at a time. Harvest before flowering for peak flavor.
Post-harvest storage & preservation
Air-dry small bundles upside-down in a dark airy spot, or freeze chopped in olive oil in ice-cube trays. Store dried leaves whole in a jar; crush just before use.
Culinary, medicinal & other uses
Culinary flavoring — fresh in salads and finishing, dried in slow cooks and rubs. Many herbs (basil, mint, chamomile) also infuse oils, vinegars, or teas.
Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.
Seed saving
Mostly insect-pollinated; some (basil, mint) self-pollinate.
Isolate different varieties of the same species by 150 ft or cage/bag flower heads to keep strains true.
Let one plant flower fully; harvest brown, dry seed heads into a paper bag; rub free and store dry.
Your zone's planting calendar
Pick your USDA hardiness zone and we'll estimate the key dates for sage in your area. These are regional averages — always check your own last-frost forecast before sowing.
My Scarlet (Salvia coccinea) Sage notes
Scarlet (Salvia coccinea) Sage seeds on hand
Track packets and loose seeds you already have. Private to your account.
Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.
From your kitchen — grow sage from what you already have
Most annual and biennial herbs give seed if you stop harvesting one plant and let it flower.
- 1Choose your best-flavored, latest-to-bolt plant to be the seed parent.
- 2Let it flower, then wait for the seed heads to dry brown and papery on the plant.
- 3Cut whole stems into a paper bag before they shatter.
- 4Rub or crumble the heads to release seed; sieve out the chaff and store dry in an envelope.
Storage: Most herb seed stays viable 2–4 years dry.
Order more seeds
Running low? Reorder from one of these seed stores.
Loading…
Other Sage varieties
Berggarten
75 daysBroad, rounded silver-green leaves. Rarely flowers, so foliage stays lush all season. Best culinary sage.
Blue Monday (Salvia farinacea)
85 days to bloomDense spikes of deep blue flowers on compact plants. Heat- and drought-tolerant annual in cool zones; perennial in zones 8–11. Excellent for pollinators and cut flowers.
Clary (Salvia sclarea)
100–120 daysBiennial grown for large aromatic leaves and tall spikes of pink, white, or lavender bracts. Used in perfumery and as a muscatel flavoring. Full sun and well-drained soil.
Common (Salvia officinalis)
75 daysThe classic gray-green kitchen sage. Reliable, hardy, great for stuffing and roasts.
Golden
75 daysGreen-and-gold variegated leaves. Milder flavor; ornamental in borders.
Pineapple (Salvia elegans)
80 daysTender perennial with pineapple-scented leaves and red tubular flowers. Not winter-hardy below zone 8.
Purple (Purpurascens)
75 daysDusky purple new growth aging to gray-green. Same culinary use as common sage.
Tricolor
75 daysGreen, white, and pink-purple variegated leaves. Less cold-hardy — treat as annual below zone 6.
White (Salvia apiana)
90 daysSilvery-white ceremonial sage from the American Southwest. Needs full sun, sharp drainage, drought-tolerant. Hardy zones 8–10.