Sage grows best in a place with full sun, even it might tolerate partial shade, and in well-drained, rich soil. Dig in plenty of compost or aged animal manure before planting. Keep the plant well pruned to encourage young shoots with a strong flavor. Pruning also prevents the plants from becoming leggy and twiggy. Even Sage is a hardy plant that can withstand hard winters is better to cut back the foliage and place a thick layer of mulch over the roots to protect them from freezing.
Cut leaves sparingly during the first year of growth then harvest as needed in following years. To harvest, simply pick the leaves with your fingers or cut them off with scissors, in the spring and summer. If you harvest sage during the winter you stand a chance of damaging the plant. Sage is best used fresh but may be stored. Tie cuttings in small bunches and hang them upside down in a well-ventilated, dark room to dry. When dried, remove the leaves from the stems and store whole.
Propagate Sage from cuttings in spring, by summer cuttings taken with a heel or by layering established branches in spring and fall. You can also try to propagate Sage from seeds but they germinate poorly and it takes about two years for plant to grow to mature size. Harvest seeds when the blooms begin to turn brown and dry. When the heads are completely dry, gently crush them between your hands and then carefully winnow away the chaff. Sow seeds indoors 6-8 weeks before the last expected frost. They will take about 3 weeks to germinate. Transplant the seedlings to the garden after the danger of frost has passed. Space the plants 50 cm apart and divide every 3-5 years to keep them vigorous.
You can also grow Sage in containers. Is easy and it will also grow indoors if you give them enough light and will not over water. Sage is one of the few plants that can withstand direct sunlight so it is the ideal plant for placing on a sunny windowsill in your kitchen.