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Sage (Salvia Officinalis)

A strong , slightly bitter large herb, that comes in annual, biennial and perennial varieties - of which there are over seven hundred.

The 'Common/Garden sage' listed here is the best known variety for culinary use, and can be grown from seed.

It's particularly popular in British 'stuffings', traditional in Lincolnshire sausages and one of the two main herbs in Tuscan cooking (the other being basil).

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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