Sage is a shrubby perennial, the fresh and dried leaves of which are used extensively for flavoring meats.
It is propagated by cuttings, layers, division of the plants and from seed. If preferred, the plants may be started under glass, and transplanted to the open when weather conditions are favorable. A common method is to sow in the open, and thin as may be necessary. Sage is often grown as a second crop, following peas, cabbage or other early vegetables. The plants are hardy in the milder sections, but mulching with manure is important in the North for winter protection. A plantation will produce profitable crops for several years, when a new area may be set by dividing the roots. The usual distances for planting are 12 by 12 inches. Only one picking should be made the first year, or the plants will be greatly weakened. In subsequent years three pickings may be made in a season without serious detriment.