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Sage
There are close to 500 different wild species of sage. Cultivated varieties are numerous too and offer different qualities for a wide variety of uses. Colourful sages make hardy borders; aromatic relatives are a must for the herb garden and the kitchen; sweet-scented cousins are charming in containers and as gifts. These herbs are relatively care-free and happy to thrive in ordinary soil and sun.
Common sage is the most familiar member of its big family. Gardeners have a long history with S. officinalis that dates back to the late 1500s. Native to sunny Mediterranean climes, it is an indispensible herb in cooking and holds its own as an ornamental bush. It also has medicinal qualities; it is used in infusions to calm the nerves, sooth a sore throat, and settle indigestion.
Sage
Salvia officinalis
The lovely, woolly silvery-green leaves are potent in stews, soups, salads, and traditional in stuffings. Beneficial insects love this plant. Direct-seed in early spring and thin to 30cm (12") apart. Harvest half of the plant before the purple flowers open in June, and dry leaves carefully. Cut back in the spring to get a burst of fresh leaves.