Real sage is one of the heat-loving plants and has spread throughout Europe as a cultivated plant.

Origin: The evergreen spice and medicinal plant botanically belongs to the mint family (Lamiaceae) and originally comes from the Mediterranean region.
Location: The common sage grows as a subshrub and can reach a height of 80 cm. Sage prefers a place in full sun and on poor, calcareous soil with a high sand content. Like all Mediterranean herbs, it cannot tolerate waterlogging. However, it tolerates long dry periods quite well.
Use: Sage is ideal for meat and Mediterranean dishes as well as for sauces or for refining oils. The flowers are also tasty and are suitable as edible decorations. Sage as a tea helps with stomach and intestinal problems but also with internal inflammation in the mouth and throat.

Pineapple sage is a perennial, but not hardy, dwarf shrub. This means that in our latitudes it has to be placed inside the house in a cool and bright place in winter.

Origin: The dwarf shrub originally comes from Mexico and Guatemala and is botanically one of the mint family (Lamiaceae).
Location: Planted in the garden, it can grow up to one meter tall. Pineapple sage requires a warm and dry location. Waterlogging is not tolerated. Watering is required during long dry periods.
Use: The exotic taste of the flowers and leaves goes well with refining quark and sweet dishes or with Asian meat dishes. Pineapple sage can also be used as a tea for colds or dried in scented sachets. As a tea, it promotes expectoration, expectorates and relieves coughs.

The pimpinelle is one of the lesser-known garden herbs. It is one of the main components of the Frankfurt green sauce.

Origin: The small meadow button belongs to the rose family (Rosaceae) and originally comes from southern and central Europe.
Location: The meadow button prefers a sunny, calcareous and loose soil. Nutrient-poor clay soils are advantageous due to their high water storage capacity. In its natural habitat it occurs in lowlands as well as in mid-mountains and prefers poor and nutrient-poor soils.
Use: Both leaves and flowers of the Pimpinelle are safe to eat. The taste is spicy and nutty and is reminiscent of cucumbers. Flowers and leaves can be used in smoothies, salads, marinades or in the famous Frankfurt green sauce. The Pimpinelle is also well suited for fish and poultry dishes. Dried, the leaves can be used as tea. It is better to freeze the freshly harvested leaves, finely chopped, in a suitable container. This means the taste lasts up to a year.

South Sea garlic is one of the plants that is rarely found in the herb garden. It is an easy-care alternative to garlic for garlic lovers.

Origin: South Sea garlic, also known as garlic cape lily, belongs to the allium family (Alliaceae), originally comes from South Africa and has a fine garlic taste.
Location: South Sea garlic prefers a sunny location with permeable and structurally stable soil. Due to its origins, it is only partially hardy. Short-term minus temperatures of -2°C are tolerated. The plant is best overwintered indoors. Here it is one of the few plants that does not get aphids on the windowsill even in winter. In summer it is spurned by snails.
Use: Flowers and leaves are edible and, like chives, can be used in salads, in soups and vegetables, with fish and meat or simply on bread and butter.