Among the plants growing in containers (a.k.a. pots) at the top of the driveway is a sage (Salvia officinalis). I don’t actually use sage much in cooking, although I have a handful of recipes that call for fresh leaves, my favorite of which is Saltimbocca alla Romana (veal with prosciutto and sage in a Marsala-butter sauce). I’ve made a chicken version, as well, and it’s good but chicken really cannot hold a candle to veal. This is actually being grown more as an ornamental than for the kitchen but I’m sure I could sneak a leaf now and then without doing any real harm.