[shokkyy]

I did a few sage plants this year, but I've got no idea what variety they are. All it says on the packet is Mr Fothergills Sage. I picked and dried some leaves and it doesn't smell the same as the dried sage I buy from the shops. I assume this is because it's a different variety. Anybody know what the variety is that's grown for commercial production?

[JayG]

Don't know the answer to your question, but don't like to see questions un-replied to either!

All the commonly-available sages are cultivars of Salvia officianalis, whether they be green, purple or variegated. I personally don't find the difference very great when used as a flavouring, and as a herb which can be used fresh all year round (albeit a bit moth-eaten and soggy in the depths of winter!) I'm inclined to think that drying it would rather defeat the purpose of growing it in the first place. 

[mumofstig]

Thanks Jay, I obviously missed it yesterday

I would think that the difference was purely down to the method of drying.......most bought herbs have been freeze dried, which after the freezing uses higher temperatures to take out the water.
This is effectively 'cooking' the herbs so would IMO change the smell more than the slow drying that we do at home.

[shokkyy]

Thanks for that. I've tried using it fresh and it doesn't have a lot of smell at all when fresh, which puzzled me, and really I think half the taste is in the smell, if you see what I mean. But I did actually dry it in the microwave rather than slowly, cos that just seems to work really well for herbs. I've dried a load of thyme, oregano, basil, mint, etc., in the microwave and they've all turned out really well.