Sage ( Cultivars are quite variable in size, leaf and flower colour, foliage pattern with many variegated leaf types  )  are perennial evergreen subshrub with woody stems, grayish green  oblong leaves ranging in size up to 6 cm long by 2.5 cm wide. The plant flowers in late spring or summer.Picking time is July – August  in Mediterraanean region of Turkey.

The name Salvia ‘’ sage ‘’  are derived  from the Latin salvere ‘’ to save ''  refering to the healing properties long attributed to the various Salvia species.

It has a savory, slightly bitter and mild  flavor.  It has volatile oil content between 1 % and 2,5 % as to species.
Essential oil is dominated by cineol and others thujon, camphor.

The whole leaves of sage leaves officinalis are cleaned by hand and packed in carton boxes.  On the other hand, triloba and officinalis leaves are ground and  processed as 30 mesh packed in 10 kg. paper bags.

Sage is consumed as tea in Turkey. It is also flavoring for pizza, meat dishes , fish and drinks. It appears in many European cuisines, notably Italian cookery.

In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day.

Modern evidence supports in use of an anhidrotic, antibiotic, antifungal, astringent and antispaspasdotic. So it is used for sore throat and antiseptic use, relieves gas discomforts.

                                       Chemical Analysis

                                    Moisture                   : 7 – 12 %

                                    Volatile Oil               : 1 – 3 %

                                    Ash                            : Max. 10 %

                                    Acid insoluble ash    : 1,2 %

                                    Salmonella                : Absent in 25 gr.

    Shelf Life    : 24 months when stored in cool and dry conditions.