Source: Magness et al. 1971
Sage is a shrub-like perennial, up to 18 inches high, widely cultivated in moderate climates for the leaves used in flavoring--especially of meats and dressings. The leaves are entire and oblong, I to 1.5 inches long, densely pubescent. The young leaves may be used fresh, or after careful curing and drying. Cuttings of leaves and succulent stems may be made up to 3 times per season. A volatile oil from sage is used in perfumery. No data are available on total U.S. production, but commercial production is very limited. About 1,500,000 pounds of dried sage are imported annually, mainly from Mediterranean countries.