Sage
This hardy perennial will give years of service in your garden. The leaves feel soft, almost like felt, and can be used fresh or dried. The flavour is brilliant with onions and with pork and poultry dishes. Great in sausages (traditionally Lincolnshire ones) or homemade burgers and adds a depth to the flavour of tomato or bean dishes and all vegetable soups. We like it chopped into the tomato topping of homemade pizza – you don’t need lots as it has it has a strong flavour – and scattered over roasting vegetables. Macaroni cheese is lifted with a bit of sage. It is used widely in Italian cooking, in the Balkans and in the Middle East. Despite the common use of traditional and available herbs in French cuisine, sage never became popular there. Don’t miss out on the super herb - if you do not have a herb garden just grow it amongst your shrubs where it will be perfectly happy just as long as it is in a well drained spot. Grow your own, 25 seeds for just 50p