Not a true Sage, this hardy, fast growing, semi-evergreen perennial shrub offers lovely yellow flowers in spring and summer.
Native to the Mediterranean, Jerusalem Sage is an ancient wild herb that has traditionally been used as a medicinal and culinary ingredient.
When bruised, the leaves emit an earthy, clove-like scent. The leaves can be used fresh or dried, fried, used in stews and soups, basically how you’d use Sage leaves. A little goes a long way too due to the robust flavour. The leaves can also be dried and crushed into a spice.
In Western Asian and European folk medicine, a tea was made to help aid digestion and curb food cravings (among other things).
The oils from the plant contain compounds with antioxidant and anti-microbial properties.
The plant enjoys a full sun position and can tolerate poor soils. It should grow to about 1m in height.