.:: SPICES BOARD INDIA, Ministry of Commerce, Govt. of India. ::.

Cultivation Practices

SAGE (Package of Practices)

Sage is mainly cultivated in the Mediterrnean region such as Greece, Yugoslavia, Turkey,Albania, Italy as well as Russia. Finer quality of Sage is produced from 'Dalmation region' in Greece.
Sage is cultivated mostly by rooted cuttings. Seedlings have a tendency to produce narrow leaves so rooted cuttings are preferred. Most desired quality of Sage is broad leafed. The cuttings are planted 45 cm apart. Application of NPK is essential for the production for quality Sage. Apply NPK at 2.1010.10 or 5 8 7.

Harvest

Harvest when the plant becomes woody at the root stock above the ground.
There should be no spikes or flowers when sage is harvested.
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 is from the second year onwards.

Uses

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