Sage

Sage is a perennial herb with a long history of culinary and medicinal use, prized for its distinctive, earthy flavor and aromatic qualities. Native to the Mediterranean region, sage belongs to the mint family and is known scientifically as Salvia officinalis. In the kitchen, sage is a versatile herb that pairs well with a variety of dishes, particularly meats like poultry and pork, as well as in stuffings, soups, and sauces. Its robust flavor makes it a key ingredient in classic recipes such as sage butter and traditional holiday stuffing. Beyond its culinary uses, sage has been valued for its medicinal properties for centuries, often used in herbal remedies to support digestion, reduce inflammation, and enhance cognitive function. Rich in antioxidants, sage is also believed to have antimicrobial and anti-inflammatory benefits, making it a popular choice in holistic health practices. Sage’s long-standing presence in both the culinary and medicinal worlds underscores its importance and enduring appeal.