Sage, or to use its Latin name, Saliva, is a flavoursome and strongly scented leafy herb used in a wide range of meat and vegetable dishes, perhaps best known for being used to make sage and onion stuffing. It can be added at the beginning of cooking and pairs nicely with other strongly flavoured herbs, such as rosemary, thyme and oregano. Use sparingly so that its strong flavour doesn't overwhelm the dish. Sage has long been used as a digestive aid and goes well with fatty foods, such as liver, pate or sausages and can be used when stuffing poultry or pork. The leaves can also be used fresh or dried to make tasty teas. Common sage is an evergreen or semi-evergreen bushy shrub with aromatic grey-green leaves. Sage pineapple, is an unusual sage with a pineapple fragranced foliage. Sage grows best in a warm, sunny spot, protected from strong winds and hard frosts. It works well as a companion to other ornamental herbs and shrubs and works equally as well in the herb garden, mixed border or containers. It should be watered regularly, especially during dry spells, but not excessively as sage does not like to sit with wet feet. Use pot feet in growing in containers. Prune after flowering to maintain a neat, compact shape and encourage fresh new growth.