Fresh herbs and salads catalog

Sage

Salvia officinalis, widely known simply as sage, is an herb with numerous common names, including common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated varieties include purple sage and red sage. In parts of Europe, common sage is grown specifically for the distillation of essential oil, though other species—such as Salvia fruticosa—may also be harvested and distilled alongside it. In Britain, sage has long been regarded as one of the essential culinary herbs, traditionally grouped with parsley, rosemary, and thyme. It has a savoury, slightly peppery flavour and appears in many European cuisines, particularly Italian, Balkan, and Middle Eastern cooking. In British and American traditions, sage is most famously used in sage‑and‑onion stuffing, served with roast turkey or chicken during Christmas or Thanksgiving. It also features in dishes such as pork casseroles, Sage Derby cheese, and Lincolnshire sausages. Despite the prominence of herbs in French cuisine, sage never became widely favoured there.

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