IN PRAISE OF PERENNIAL VEG (Part 3 of a series)

Sage advice…

Volunteer Marjie is continuing her series about perennial vegetables, click through for Part 1: Skirrets and Part 2: Rosemary

As Christmas approaches, some of us might be thinking about festive recipes, and one side dish I always love both making and eating, is sage and onion stuffing.

Sage (Salvia officinalis) is a superb perennial herb, with its distinct flavour and fragrance. It has evergreen silvery foliage and beautifully coloured flowers in shades from blue through to dark pink. It can be grown in pots, or in open ground. Perennial sage can be short lived, but provided you harvest regularly and trim it back after flowering, it should survive for a few years. Timely pruning should keep the plant from becoming leggy. It can be propagated from semi-ripe cuttings, ensuring a constant supply of plants.

Several varieties are available, the green leaved being the most common, but there are also striking purple leaved and variegated varieties. I think the flavour is the same, but it is a wonderful addition to any veg, herb or perennial garden, whatever space you have. Do not plant in damp areas or let the soil become waterlogged: like many mediterranean plants sage prefers well-drained soil in full sun. If you are planting in pots, ensure that you put a layer of gravel/stones in the bottom of your container. Likewise, if planting in heavier soil, put a handful of grit or gravel into your planting hole.

Text by Marjie Spence, photos by Helena Simmons