SAGE
Sage is mainly cultivated in the Mediterrnean region such as Greece, Yogoslavia, Turkey,Albania, Italy ansd Russia. Finer quality of Sage is produced from 'Dalmation region' in Greece.

Sage is cultivated mostly by rooted cuttings. The plant evoked from the seeds have a tendency to produce narrow leaves. Most desired quality of Sage is broad leafed which don't flower. The planting material is planted at 45 cm apart. Application of NPK is essential or the production for quality Sage Apply NPK at 2.1010.10 or 5 8 7. The souls having low nitrogen content produced higher.
 

Harvest:

Harvest the when the plant forms wood at the root stock above the ground.
There should be no spikes of flowers when sage is harvested.
Can make 2-3 from this 2 nd year.
In order to make the plant pernnial cut the root stock every 3 rd or 4 th year or when the root begins to form bark.
Expected yield in the first year is very low and from the second year onwards 2 m could be harvested in 2 cuttings.

Uses
Sage should be used sparingly as it has strong flavour
It helps in diegestion. When used with meat.
Sage is used in cheese making, herb butter
Used with all meat roasts and gravies
Used with summer soft drinks .