sage which is now at its aromatic best. Rub a leaf between your fingers to test this theory, you won’t be disappointed. There are more than 750 different types of sage, each having a slightly different colour, leaf shape and aroma. There’s a pineapple sage that really does smell like pineapple, a tangerine sage and a blackcurrant one too.

The one most commonly used in the kitchen (Salvia Officinalis) is usually known as culinary sage. It has the most beautiful soft purple flowers in the summer that look great in flower arrangements, as do its soft green leaves if you have enough to pick for display.

Sage is the herb most frequently used, along with an onion, to flavour stuffings, but it is great when fried to a crisp in hot oil and used as a tasty garnish. In Roman times, sage was considered a sacred herb and was one of the most important medicinal herbs of medieval Europe. No self-respecting apothecary’s garden was without it, as it was thought to have power to cure all imaginable diseases, including epilepsy. This is the time to preserve sage for the winter months. Unlike other herbs, the flavour of sage increases with storage if dried.

To dry sage, place dry leaves in a paper bags, which have a few holes punched into it to aid air circulation. Hang in a warm dry place out of direct light. The airing cupboard is perfect.

When the leaves begin to crumble when touched, store in closed containers in a cool dry place away from sunlight.

Fresh sage leaves can also be covered in olive oil and stored in the fridge for up to two months and used as a flavoured oil on salads.

Sage leaves can also be frozen by packing them loosely in freezer bags. They will remain usable for more than a year if stored this way.

Sage can be used to add flavour to biscuits or scones, and works really well when used to flavour breads. Fresh sage leaves can also be inserted under the skin of chicken or turkey before cooking and it makes soothing cup of tea that can be used as a gargle for sore throats. To make the tea pour a cup of boiling water over two teaspoons of chopped leaves and allow to steep for ten minutes before adding a little honey to sweeten.

NOTE: Pregnant or lactating women are advised not to drink sage tea.