Sage has a long and fine history in medical use. “Cur moriatur homo, cui salvia crescit in horto”, why did they let a man die when there was sage in the garden? But it would be so wrong to leave this fine herb to the medicine men only. The fresh leaves of sage have a spicy, deep and strong flavour which in a way tames the fatty taste of pork, bacon, sausages and salmon. Try frying sage quickly in butter and add to risotto or spaghetti. If you get more sage leaves than you can eat, you might release your inner hippie and make your own potpourri. Mix dried leaves with dried citrus peel and maybe some spices like cinnamon. Call it feng shui, or call it a home-made Christmas present.
Pinch Off The Top!
3 Plant Capsules
Tips and Tricks
If the plants become too tall, cut them shorter.
Harvest both young tops and bigger leaves, so the plants become bushier.
Remember to pinch off the tops when the plants are 5-7 cm tall.