Sage

Sage, scientifically known as “Salvia officinalis”, is a perennial herb that belongs to the mint family, Lamiaceae. It is native to the Mediterranean region but is now cultivated worldwide for its culinary and medicinal uses.
Sage has a strong, earthy flavor with hints of mint and eucalyptus. It is characterized by its soft, gray-green leaves that are oval-shaped with a slightly fuzzy texture. Sage leaves are commonly used fresh or dried in cooking, particularly in Mediterranean and European cuisines.
In culinary applications, Sage is often used to flavor meats, poultry, and sausages. It pairs well with rich and savory dishes, adding depth and complexity to recipes. Sage is also used in stuffing, soups, stews, and sauces, as well as in herbal blends like herbes de Provence.
Beyond its culinary uses, Sage is also valued for its potential health benefits. It contains compounds with antioxidant, anti-inflammatory, and antimicrobial properties. In traditional medicine, Sage has been used to alleviate digestive issues, sore throats, and coughs. It is also believed to improve cognitive function and memory.
In addition to its culinary and medicinal uses, Sage is sometimes used for its aromatic properties. It is burned as incense or used in potpourri to create a pleasant scent at home.