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Sage is an attractive
bush – its grey-green leaves and spikes
of blue flowers are just as useful in the shrub
border as in the herb garden. It is not particularly
long-lived and is best replaced with new stock
every 3 years.
A single plant should satisfy your requirements
– plant a pot-grown specimen in spring in
a sunny, well-drained spot. Gather leaves regularly
and prune the bush lightly in July after flowering.
Collect foliage for drying before the plant has
flowered – sage takes a long time to dry,
but will keep for up to a year in a closed container.
Sage has a very strong flavour. Its main role
is to accompany onions in the traditional stuffing
for duck and goose – it also makes an excellent
accompaniment for veal and pork. It goes into
sausages, kebabs, some cheeses and into bean and
tomato dishes, but you really must be careful
not to use too much because it is our strongest-flavoured
herb.
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