Sage is an easy herb to grow and is a perennial with silvery, gray, broad leaves commonly used as a medicine in ancient times and as a general tonic for snake bites. It is a strong flavored spice with overtones of camphor and should be used sparingly in rubbed form. Sage is excellent added to fatty meats such as goose or pork (it aids in digestion) and in poultry stuffing recipes with onion. The ground form can be added to vegetables, boiled or baked fish, salad dressings, chowders, melted cheese dishes and in pizza sauce. Sage is delicious in chedder cheese dishes intended to be served on crackers.
Sage is always in my garden and is easy to grow even in the cold climates since it’s a perennial and comes back year after year. If you’d like to learn more about the sage plant or order seeds, I’ve provided a link to Baker Creek Heirloom Seeds.