Sage is a versatile herb with a rich history of culinary, medicinal, and ceremonial uses. It belongs to the mint family and is known for its strong flavor and aroma, which is both savory and slightly peppery.

In cooking, sage is prized for its ability to add depth and complexity to dishes. It pairs particularly well with meats such as pork, poultry, and sausage, as well as with vegetables like squash and potatoes. Sage leaves can be used fresh or dried, and they are often chopped or minced before being added to recipes. Common culinary uses of sage include seasoning stuffing for poultry, flavoring sauces and gravies, and infusing butter for drizzling over pasta or vegetables.