Herb
Sage
Sage is a soft-leaved Mediterranean herb with a savoury, camphoraceous aroma used with pork, poultry, butter sauces, and stuffing. Common garden sage (Salvia officinalis) is the classic cooking type; pineapple and other fruit sages suit drinks and fruit dishes more than heavy roasts. Fresh leaves can be fried crisp in butter; dried rubbed sage is stronger and earthier. Silver, purple, and tricolour garden forms are edible but often milder than broadleaf culinary selections.
Also known as: Salvia, Sauge, Salbei
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History
Sage was valued in classical Mediterranean medicine and cookery for its strong aromatic leaves.
Monastic gardens spread culinary sage across Europe as a meat and medicinal herb.
Sage and onion stuffing and sage-heavy meat cookery became established in British cuisine.
Dried rubbed sage and potted plants made sage a standard global kitchen herb.