Family: Lamiaceae (Labiatae), Salvia officinalis L.
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 reported life zone of sage is 5 to 26 degrees centigrade with an annual precipitation of 0.3 to 2.6 meters and a soil pH of 4.2 to 8.3 (4.1-31). The species is well suited to warm dry regions and grows best on a nitrogen-rich, clay loam soil located in the full sun. The plant is sensitive to extended dry periods with excessively high temperatures, and it will winter-kill when the temperature reaches about -100Cdeg;C.
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. Leaves and vegetative tops are harvested and dried in the shade or with low artificial heat to ensure retention of the color and the quality and content of the volatile oil (3.3-43, 14.1-8).
The dried leaves and essential oil of sage are employed as seasonings for sausages, ground meats, stuffings, fish, honey, salads, soups, and stews. Sage is also used as a flavoring and antioxidant in cheeses, pickles, vegetables, processed foods, and beverages (6.4-104). The oil is used to extend the keeping quality of fats and meats (6.4-12). The plant is used in perfumes and cosmetics and as a natural insect repellent. Sage can be purchased as whole leaf, ground, rubbed, sliced, or cut.
And also details at http://www.rmit.edu.au/departments/ps/staffpgs/francisextra/salvia.htm
