The Scientific Literature on Selected Herbs, and Aromatic and Medicinal Plants of the Temperate Zone. Sage, Salvia officinalis L., is a perennial shrub native to southern Europe and Asia Minor. Also known as common or garden sage, the growing herb reaches a height of 0.6 meters, has gray to silver-green leaves with a velvety texture, and white, blue, or purple flowers that bloom from late winter to early summer. The species is well suited to warm dry regions and grows best on a nitrogen-rich, clay loam soil located in the full sun. For commercial cultivation, the plant can be established from seeds, by plant division, by layering, or from cuttings.
Vegetative propagation is preferred for ensuring a rapid harvest and specific plant clones.
The plantings last from two to six years, and the initial harvest is made in the first year. Generally, two or three harvests are taken just prior to bloom in subsequent years. The most common adulterant to sage oils is thujone, from the leaves of Juniperus virginiana L., red cedar. An oleoresin is obtained by organic solvent extraction. The dried leaves and essential oil of sage are employed as seasonings for sausages, ground meats, stuffings, fish, honey, salads, soups, and stews.