Sage
salvia officinalis
Approx. 100

Sage is an incredibly versatile plant that has been used for centuries for both culinary and medicinal purposes. Its impressive reputation dates back to the Roman era when it was considered a sacred herb with significant healing properties. Even in Chinese culture, sage was highly valued for its medicinal benefits. Its Latin name Salvia, meaning "to cure" or "to save", is a testament to its power. This perennial shrub boasts stunning silvery-grey leaves with a strong, delightful aroma, and spikes of beautiful purple flowers that attract bees. While some sage varieties are only available as plants, such as the golden, purple, and tricolour varieties, the common green variety can be easily grown from seed. Sage is an evergreen and resilient plant that can reach up to 60 cm tall. However, after a few years, the plant can become quite woody and may require replacing.

Sage can suffer from thrip, caterpillars and mildew. Pick off caterpillars unless you have plenty of sage to spare. To prevent mildew make sure the plants are free draining and in a sunny, airy spot.

Sow seeds from March until June in trays of good organic compost. When the seedlings are big enough to handle put them into 8 cm pots. Grow on until the plants are about 8 cm tall and transplant into the growing site 60 cm apart. Sage is a Mediterranean herb and likes well drained soil and full sun. It prefers an alkaline soil. Let the plants establish for their first year and harvest leaves from the second year onward.

Pick the leaves as required, sage is very traditional in sausage mixes and sage and onion stuffing. It often accompanies fatty meat. Sage has such an individual flavour that it is best in small quantities. It makes a great herb butter and goes well with cream. It is good partnered with pasta and squash. Medicinally it is antiseptic and anti-fungal. It is used as a mouthwash, a gargle and a disinfectant.