A well known herb with an intense flavor, it can be added to meats, soups, dips and cheeses. Sage can be a bit temperamental so pick leaves regularly and dry them for later use. I have found that sage in cooking is an acquired taste and we keep them mostly for medicinal purposes. It has a remarkable effect on cognitive function and improving memory, eases the symptoms of menopause, is anti-bacterial, anti-fungal, anti-inflammatory and is excellent for skin ailments such as eczema, psoriasis and acne. A cup of sage tea eases cold and flus, nasal congestion and a syrup made from sage and honey makes a great natural cough remedy.
Growing Sage is fairly easy but in our humid weather they tend to be temperamental. We treat our plants as annuals and this ensures we always have a steady supply of leaves. The need full sun and well draining soil, they dislike having waterlogged roots. They need a good weekly watering preferably in the morning so it has time to dry off before night fall. Sage does well in pots provided that the soil is well draining. Prune old growth regularly.