Sage

The Italian word for this wonderful herb is salvia, from the Latin salvere, to save. In Roman times sage was thought to relieve many ailments. Fresh sage is popular in Rome in a dish known as saltimbocca, in which it is combined with veal and prosciutto. In Tuscany and further north, sage is often added to sauces and main courses made of chicken livers or game. Try to use fresh or newly dried sage. When dried sage is kept for a while it can take on an unpleasant flavor.