Due to the ever increasing vagaries of our climate, no doubt caused by Anthropogenic Climate Disruption (the technical term for Global Warming), our herb gardening is now confined to containers. We have one sage plant that is at least ten years old, and it has to be root bound like nobody’s business. Then I saw this plant, with the German name of Berggarten (Mountain Garden), at our local plant seller. That made it a done deal.
Yikes! I planted it in this giant Mexican terra cotta container with a white Martagon lily, and the sage began growing like it was trying to escape back to the mountains of Deutschland. (I probably should add that the plant is in fact named after one of the gardens of Herrenhausen Palace in Hanover, Lower Saxony, which is not on a mountain). The interwebs descriptions call the plant “compact.” Draw your own conclusion.
Fortunately, the taste of this plant equals its magnitude. No holiday around here is complete without some cornbread dressing that tastes of sage as much as it does of cornbread. I can see a serious herb drying project in my near future.
Southern Fusion Cooking 
Nice! I love growing herbs, but so far I’ve only tried the common sage or garden sage. Now I’ll see if I can find this variety too 🙂 What else do you use it for apart from the dressing? Usually I put sage mostly in soups and stews myself, and stuffing of course.
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I use tons of sage when I make Country, aka Farm, sausage, and it can be used fresh or dried. A leaf in the stockpot never hurts, either.
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Yes, agree, it tastes good in a stockpot too. The smell of sage makes me look forward to autumn food.
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