Another member of the mint family, sage is a perennial evergreen with greyish leaves and pretty blue and purple flowers. The herb is native to the Mediterranean but has been successfully transplanted to a number of countries around the world. Today sage is a popular ornamental garden plant, but it also boasts a rich history of medicinal and culinary uses.
Velvety on the tongue, sage’s uniquely warm flavour goes hand-in-hand with its potent fragrance. It is highly aromatic and should be used sparingly for best results.
We can get 43% of our recommended daily allowance of vitamin K from just one tablespoon of sage, as well as a healthy dose of fibre. Something of a wonder-herb, sage leaves can be turned into a poultice and used on the skin to remedy sprains, swelling, ulcers and bleeding.
Take a leaf out of the Italian cooking handbook and blend a pinch of sage with extra virgin olive oil and fresh garlic for a delicious pasta dish that needs nothing else. Alternatively, add a few leaves to lemonade or tea. Fancy trying something new? Batter and fry whole sage leaves until they’re crisp.