A pungent, aromatic perennial plant of the labiatae family, sage grows abundantly in temperate climates. Like many herbs, it was once cultivated for medicinal properties it was believed to possess, but it is now used mainly as a flavouring for food.

Sage leaves may be bought fresh, but they are more commonly sold dried and crumbled. Sage particularly complements white meats, such as poultry and pork, although it is also often cooked with vegetables or added to cheese, egg and fish dishes.

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