According to historians, sage is supposed to be picked on the dawn of Midsummer Day when the first ray of sunlight strikes the highest mountain. (We recommend picking it whenever it's fully grown.)

To grow: Given enough time and space, this hardy perennial will grow to a diameter of 36 inches. A well-maintained plant can last for more than 5 years.

As a seasoning: Sage is often used in meat and cheese dishes and in stuffing; dried sage is preferred over fresh sage. Sage is good in tomato soups.