Sage

A small perennial shrub with dusty-green leaves and purple flowers, sage is native to Turkey and parts of southern Europe. Due to its hardiness it can be cultivated in cooler climates as well. Its slight peppery flavor makes it ideal for many culinary uses, including flavoring fatty meats, poultry, pork, and sauces. In French cuisine, sage tends to be used for cooking white meat, and it is often added to vegetable soups. In England sage is the main flavoring in English Lincolnshire sausage. It is also frequently used in Italian cuisine, where it is added to pasta filling;, and in Middle Eastern cuisine, where it is used in lamb and mutton dishes.