The sage is coming back after winter dormancy, always keenly anticipated by me because I like it so much. First we get the pretty blue flowers, then the new shoots and the leaves that are so useful. It’s certainly a strongly flavoured herb, and it’s toned down by cooking, but I like just to chew a leaf off the bush occasionally.
It’s pretty tough in Sydney, can suffer a bit from the wet in Summer, so a pot with sandy mix is good. Mine is a bunch of plants, just a pot of seedlings from a nursery put into a big tub. You can let it wilt pretty severely and it will bounce back.