Sage

Sage is a good value plant, but can exhaust itself over three or four years.

You need to take cuttings to make sure that you always have it in your herb garden.

It can be used for culinary and medicinal purposes.

A sage stuffing or dressing is an essential with turkey or chicken.


Take four slices of white bread and about 8 leaves and whizz in a blender.

Chop a small onion finely and and mix through.

Add a beaten egg and mix to a dry constistency.

Divide into 8 balls and cook for about 30 minutes alongside your roast.

There are several different types - my favorite is golden sage - the variegated leaves make it very interesting all year round.

Drying it can require patience - the leaves are much fleshier than other herbs so it can go mouldy or discolour.

Try the microwave method - the results are virtually immediate, so you can keep trying until you get it right!

Drying Herbs in the microwave.

The instructions are for drying parsley, but you can adapt them for any herb.

This herbal cough remedy is very easy to prepare.

I always have a jar of this made up as it's very soothing when you have a cough. You mix it with hot water and sip it. The vapours help clear the congestion and the honey helps it coat your throat, giving a long lasting effect.

If you have a sore throat or tight chest, try an infusion of sage leaves with a teaspoon of honey - drink it hot so you get all the lovely vapours rising from the drink.

As a steam bath for a head cold, take a large bowl and half fill with boiled water, add about 8 leaves. Put a towel over your head and lower your face to the top of the bowl - inhale the steam for a few minutes - be careful as it can make you dizzy.

This should ease your head cold, congestion and cough.

More pages about sage that you might find interesting

› Sage

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