In the past, Sage has been credited with the power to cure almost all ailments.
Today it is grown mainly for its culinary uses because of its distinct mildly pungent lemony flavour and pleasant aroma.
Sage forms attractive grey-green leaved bushes with purplish flower spikes. Will thrive as a potted plant.
Harvesting: Pick the fresh leaves as required, and for drying and preserving, just cut the entire plant, tie in small bunches and hang in a light, airy position.
Use: Sage is a traditional ingredient in stuffing and complement rich meat very well as it counteracts any fattiness.