Although many fresh herbs and spices are available here, sage seems not to be one of them. So when Franco and Rosa María stopped in and told me they knew where to get some, they were letting me in on a big secret. I had to promise not to tell anyone else. Done (assuming this post constitutes not telling anyone). It grows in several spots where the city has planted big stands of Russian sage. The two, Russian sage and culinary sage/salvia, are not related, and it's curious that the good stuff is hiding there under the shrubby stuff:
A closer view:
The question was: do we snip some off as needed and use it in the kitchen or do we try to uproot a plant and put it in our garden? We opted to number two, and furtively tried to pry a plant out of the ground. It was too deep, too strongly rooted. We couldn't get any roots, so I tore off a stalk and brought it home to try to root it. I found out on the internet that you can use honey as a rooting agent. We'll see. Here it is looking a little sickly:
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