Sage

Sage has always been one of the great healing herbs: its name comes from the Latin salvere (to save).

Its culinary use is largely despised by the French, but much favoured by the British and Italians. It is a very strongly flavoured herb, so has to be used with caution. It's delicious in stuffings for all poultry and pork and especially good in pork sausages.It is easy to grow, though as with mint there are many varieties. I grow the broad leaf sage. This is a herb that does dry well, without losing much flavour at all.

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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?

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