Sage (salvia officinalis)The name, sage, is derived from the Latin word meaning health or healing powers. Sage has been used as a medicinal herb far longer than it has been a culinary herb. Slightly bitter and peppery in flavor and highly aromatic, sage is one of the main ingredients in poultry seasoning or stuffings.
The sage plant is native to Mediterranean regions although it is now cultivated in many other countries. A number of cultivars of the plant exist.
In Western cooking, it is used for flavouring fatty meats (especially as a marinade), cheeses, and some drinks. Sage is also used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes. It enhances meats and poultry as well as most vegetables. It is not particularly palatable fresh so add it sooner in the cooking process rather than near the end, as with most fresh herbs. Sage will stand up to long cooking times making it a natural for stewed or braised dishes.
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