The name “sage” comes from the Latin word “salvia,” which means “to heal.”

The soft blue-green leaves of sage are ideal for adding their rich flavour to meats and stuffing. This hardy sub-shrub is an essential herb for adding to the Sunday roast but also makes an attractive plant in the perennial border. The flavour of the leaves will be best when growing sage in warm, dry conditions.

Sow sage from March to May, in pots or trays on the surface of barely moist seed compost and cover seeds with a sprinkling of finely sieved compost. Place in a propagator or seal inside a polythene bag, keeping it moist until germination. When seedlings are large enough to handle, transplant into 7.5cm pots and grow on in cooler conditions.

When all risk of frost has passed, gradually acclimatise plants to outdoor conditions over 7 - 10 days before planting outdoors. Plant sage at a distance of 40cm apart on any fertile, free draining, non acidic soil in full sun.

From its second year, Sage may flower between April and June.

Once established sage requires little attention and copes well with dry conditions. Prune sage plants in spring to encourage new shoots with a strong flavour. Harvest the leaves as and when required once plants are well grown.