Patience is needed to grow sage from seed, as seed sown in March will not be ready to pick until June the following year but that just makes it more satisfying to harvest. Somethings are just worth waiting for. Seed sown in August/September can be lightly picked in June but should be kept in greenhouse overwinter for protection. As a woody perennial it will need replacing after 4-7 years as it becomes woody & less productive so propagate from cuttings in late spring/early summer to ensure the crop continues.

Sage is the key ingredient for 'Sage & Onion' stuffing and complements Pork wonderfully but also tastes great with other meat like chicken, in soups or mixed with cream cheese. It can be used fresh, frozen or dried, each has it own merits but if dried it becomes stronger and stores well.