Sage is a Mediterranean herb with fuzzy gray-green leaves with a pungent aroma, a slightly bitter musty-mint taste. Some cooks say sage has a slight peppery flavor.
The name "Sage" comes from the Latin word "salia," meaning "to save." Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, one custom allowed maidens to foresee their future husbands by gathering a sprig of sage in the garden on Midsummer's Eve exactly at midnight.
Sage is a primary herb in poultry seasoning. Sage pairs especially well with fat-rich recipes and is traditionally believed to aid in their digestion. Sage is used heavily in British cooking, for Lincolnshire sausage and Sage Derb cheese. Sage is also used in Italian cooking, in the Balkans, and the Middle East.
Use sage to flavor various meat dishes including sausage, veal, poultry casseroles, stuffing for turkey and pheasant. Sage is a delicious addition to roasted potatoes, broiled vegetables such as eggplant and mushrooms.
Sage - Dalmatian Leaf
Southeastern Europe is a principal producer of sage, and the herb grown in Dalmatia [in Croatia, along the Adriatic coast] is considered superior for its highly aromatic, mellow and smooth taste.
Sage - Ground
Ground sage is made from finely pulverized sage leaves, and is a more free-flowing powder than the rubbed variety.
Sage - Rubbed
Rubbed sage is quite simply crushed sage that has been rubbed between the fingers. Rubbed sage has a light, velvety appearance.