Sage

Common sage is the classic culinary sage used in the kitchen. It has a warm, savoury aroma and releases a wonderfully fragrant scent while cooking.

Latin name: Salvia officinalis
Origin: Southern Europe
Height: 50–60 cm
Flowering period: June–August
Life cycle: perennial

Description

Sage belongs to the mint family (Lamiaceae), along with thyme, lavender and mint. The plant produces long, silvery-grey leaves and flowers in summer, with blooms that can be purple, pink or white.

Common sage is a perennial that largely keeps its foliage through winter. Although it originates from Southern Europe, it can cope fairly well with frost, especially in a sheltered spot.

In the kitchen

Sage leaves can be used fresh or dried. Use it sparingly: sage has a bold flavour and can quickly dominate a dish. In French cooking, it’s a familiar component of a bouquet garni, adding depth to soups and sauces.

Sage also works beautifully with oven dishes such as roast potatoes and roasted vegetables. You can briefly fry the leaves until crisp and use them as an aromatic topping. The flowers are edible too and make an attractive garnish.

In the herb garden

Common sage prefers a sunny, warm position in well-drained soil. It’s a robust perennial that stays compact and productive with a little pruning. In wet winters, a sheltered spot is helpful, as sage dislikes waterlogged ground.