Grows easily, tasty when fried
Perennial plant to be sown from March to September and harvest to July. Can be chopped fresh and is a great companion to pork, or add to pasta with a knob of butter and fresh Parmesan cheese. The leaves are also good to be fried. 1.5g.
Sow: from mid4500 March - end September
Horticultural name: Salvia Officinalis.