Sage seeds - Salvia officinalis

The Common Sage is an ornamental, aromatic and medicinal undershrub that grows to about 50 cm (20in) tall. Sage is cultivated for its foliage, which is fresh or dried to flavour stews, grills, soups, and meats. It is also used for infusion.

Sow from March to July for a harvest from July to December the following year.

The medicinal properties of sages have been known since antiquity. The Greeks and Romans used it against snake bites. The Egyptians appreciated its properties for embalming their dead.

Fresh or dried leaves flavour stews, fish, poultry, game, vegetables, and pasta. They have antiseptic, bactericidal, digestive, and tonic properties. Sage contains an essential oil.

Sage is easy to cultivate and requires the addition of well-decomposed compost (3 kg/m²) in late autumn or early spring.

Harvest: The leaves can be harvested from April to October by cutting branches.

Storage: Dry the branches in the shade and store them in a dry place.

Gardener's Tip: Regular weeding and hoeing are recommended.