Description & Distribution 
Native to the Mediterranean region, sage is now cultivated in Yugoslavia, Spain, Italy and USA. The UK and the USA are substantial consumers of this spice.

Sage is the dried leaf of a perennial aromatic herb, growing to a ht. of about 0.5 meters with stem - branching woody; leaves - oblong, wooly, pebbly in texture and dull grayish - green in color and flowers - small and blue.

The leaves are picked and dried in shade for a few days. The crop is harvested before flowering since it is at this stage that the best aroma is obtained. Propagation is by cuttings.

Sage has a strong fragrant, spicy aroma and a warm, astringent, wildly bitter taste.

Sage grows well in rich, loamy soil under temperate climatic condition.

Harvesting Season : May to June
Marketing Season : July to August

Uses
Sage is highly valued for its extra ordinary flavoring properties. Sage oil is widely used for flavoring liquors, condiments and perfumery. The highly aromatic dried sage leaves form an essential ingredient of many seasonings and mixed herbs.

Sage tea is a popular drink in the Netherlands. The spice in used is sausages, processed meat and vegetable dishes, cheese spreads, soups and in some savory breads and buns.

Export
Negligible.