For centuries the gipsies have used sage to darken grey hair, and here are several recipes, both modern and ancient (one comes from the Rome of Tiberius) for you to try.

1. Add 1 teaspoon of dried sage (1 tablespoon of fresh) and an equal quantity of China tea to half a pint of water in ajar. Stand the jar in a pot of boiling water for two hours, then strain and squeeze well. Rub in a little of the liquid each second day on damp hair.

2. Add a good handful of fresh sage leaves to half a pint of water just off the boil. Then add a teaspoonful of borax and allow to get cold. Dip your hairbrush in this liquid and gently brush through your locks. Repeat as often as necessary.

3. Add a good handful of fresh sage leaves, well bruised, to one pint of boiling water. Steep for about 30 minutes for a lighter colour, several hours for a darker one. Strain, and cool. Pour the sage rinse over the hair, working it well through with the fingertips or with a brush. Catch the run-off in a basin, and repeat the process several times. Gently dry off.

In the kitchen, sage is synonymous with stuffing. Most mixtures for seasoning poultry and game make use of it, not only for its aromatic flavour, but for its now lesser-known virtue of breaking down the fats and oils in the meat, thus aiding its digestion. Use it, too, with vegetables, and with cheese.

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