Sage (Salvia officinalis) has greyish leaves and is a perennial shrub. Used widely in traditional meat dishes, especially with pork. Sage makes an attractive addition to any herb garden or even to ornamental borders. Sage tea once was popular everywhere in Europe and considered as a medicinal herb too. After a few years the plant could become very woody and need replacment. Prune the plants after finished flowering, this will encourage new growth. Dry the leaves in a sunny windowsill and store them in an airtight container. Sow the sage seeds from March onwards inside in small pots or trays or in late April directly outside in a moist, warm and finely raked bed, about 1.5 cm deep. Place the seed tray in a polythene bag at about 20 Celsius. Germination can take up to two weeks. When seedling are large enough to handle, transplant them into individual pots in rich compost, or thin the seedlings about 40 cm apart. Later in the spring, after all risk of frost has passed, plant into final position, 50-70 cm apart.