Sage is available in a number of varieties, and all can be used in cooking. Sage is a perennial herb that can grow to be 2 to 4 feet high and can produce edible leaves for several years before becoming too woody. Sage is often used in meatloaves, Italian cooking and sausages. According to the West Virginia University Extension service, sage plants prefer full sun and can be started from seeds or cuttings.
Allow any moisture, such as dew or rain, to evaporate from the leaves of the sage plant.
Choose a time in the morning hours to harvest. The afternoon sun can cause transpiration of the leaves, lowering the level of aromatic chemicals in the plants.
Use scissors to cut sage leaves from stems. Cut as close to the base of each leaf as possible to prevent damage to the main part of the plant.