Name: Sage (Salvia officinalis)
Origin: The Mediterranean
Description: A perennial evergreen shrub; grows to 80 cm high, spreads to about 70 cm wide; its stem is woody, branchy and hairy; leaves are elongated or oval, greyish green, hairy like felt; its flowers range in colour from violet blue to light blue, and can be found at the ends of the shoots in bunches. Has a strong, spicy, slightly bitter aroma.
Culinary use: Leaves may be used fresh, dried or ground. Primarily suited for seasoning and curing greasy meat dishes, as well as preparing meatballs and fish dishes. Leaves have a rather pungent aroma, so handle with care.
Medicinal use: Sage leaf has a tranquillizing effect; heals mucous membrane, arrests bleeding, disinfects, lowers blood pressure. Sage tea is good for coughing and hoarseness.
Cultivating and harvesting: Plant in sandy, calciferous, dry soil. Tie the stems into small bunches and hang them upside down to dry in a warm and shady place.