This is another herb that doubles as a durable landscape plant in this area. Very drought resistant; it can be killed by overwatering. Sage is best started from transplants or cuttings, but can be started from seed. There are many varieties of sage available, including Garden, Golden, Blue, Pineapple, Tri-color, and Clary. All can be used in cooking. Sage leaves should always be dried before using. Sage is a must in stuffing for poultry. Roast it with pork, add to butter and saute chicken in it. Goes well in egg and cheese dishes. Try a little crumbled dry sage over a bowl of blackeyed peas. Dried leaves will keep their flavor for years.
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