Sage – Salvia officinalis
A hardy evergreen shrub with highly aromatic foliage, which is used to flavour Mediterranean dishes, cheese, sausages, goose, pork and other fatty meats; goes especially well with liver.
H.P. - 60cms / 2 feet. Requires warm dry site; any soil except acidic. Best raised from semi ripe cuttings.
Clip fresh green leaves for use, to preserve - sage can be dried, frozen or added to oils and vinegars
Prune sage in spring or just after flowering to keep in good shape, will need to be replaced after a few years as they inevitably become straggly.