A simple guide to gardening and cooking with sage

The delicious scent of sage can easily be added to many different recipes. Why join the queue in the supermarket when you can learn to grow it yourself?

The Latin origin of salvia means "to save". And it's an aptly named herb, rich in ingredients and flavours that help soothe, heal and keep you healthy. It is also said to enhance fertility and longevity.

• Other common names: Greek sage, common sage, garden sage
• Parts used: Leaves, roots, seeds, flowers

There are over 900 varieties of sage, many of which have a spectacular bloom, and are a rich source of nectar for bees, butterflies and birds.

They vary greatly, from evergreen shrubs to perennial, annual or bi-annual plants. Most have aromatic leaves, with a scent reminiscent of rosemary, lavender, pine, eucalyptus or various fruits.

Many are resistant and some are perfect in summer borders or pots.

• Where to plant: Most sages, including species with gray leaves, need sun and well-drained soil. The less resistant species grow well in pots if they are in light. Take planting pots and add potting soil, with a slow-release fertilizer.

• Propagation: Sages are planted or propagated by taking cuttings (softwood or semi-hardwood). Perennials can be divided in spring. As they age, most sage shrubs take on a rigid and gaunt appearance. It's better to plant them every three or four years.

• Care: Consider pruning and pinching sage shrubs, especially after flowering. Be careful not to add too much fertilizer.

• Pests and diseases: Sudden wilting is a sign of poor drainage and rotten roots. Sages grown in a greenhouse or in a courtyard are prone to whitefly, aphids and red spider mites.

• Harvest and storage: Collect the leaves and flowers to use in the kitchen at any time. Dry the leaves and flowering sprigs before spreading them on a tray in a ventilated area and then store them in airtight jars.

Sage and thyme stuffing

1. Heat 15 ml (1 tbsp) olive oil and 30 grams (two tablespoons) of butter in a large frying pan over medium heat.
2. Add a chopped onion and two stalks of celery, finely chopped.
3. Cook for 10 minutes until soft.
4. Remove from the heat and pour into a large bowl.
5. Add 800 grams (1 2/3 cup) crumbled fresh bread, 15 grams (one tablespoon) of fresh sage and 15 grams (one tablespoon) fresh thyme, plus a beaten egg.
6. Mix well and season with salt and pepper.
7. Leave to cool.
8. You can use it to stuff a turkey or large chicken and cook the rest in a buttered baking dish in the oven for the last 30 minutes of the poultry cooking time.
9. Add the stuffing to the poultry at the last minute before putting it in the oven.

You can also swap the sage and thyme for parsley and lemongrass. Happy gardening and bon appetit!

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