Sage in season in Australia
Sage is in season in Australia from all year, and at its peak from null. This is the cooler south; the tropical north has its own calendar.
At its best
Sage is a hardy evergreen herb, so the shops carry it through the year.
At the shop
Look for green-grey leaves, since the more vivid the colour, the better the flavour. Avoid crumpled or shrivelled leaves and large blemishes. Held upright, the stem should not droop.
Keeping it
Wrap sage in paper towel and put it in a breathable bag in the fridge, where it lasts three to four days. Leave as many leaves on the stem as you can. A large bundle can stand upright in a little water like a bouquet, which can stretch its life to a couple of weeks. To keep leftover leaves for months, cover them in olive oil.
Three dinners
- Pumpkin and sage gnocchi Fry leaves in butter until crisp.
- Pork chops with sage Fry with garlic.
- Sausage and sage stuffing For roast chicken.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.