Hedonisia Hawaii Tropical Educational Botanical Farm
Plant Inventory: "Sage"

Name of Plant: Sage

Country of Origin: Mediterranean region

Uses: As a herb, sage is considered to have a slight peppery flavour. In Western cooking, it is used for flavouring fatty meats (especially as a marinade), cheeses (Sage Derby), and some drinks. In the United States, Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavouring in the English Lincolnshire sausage. Sage is also common in Italian cooking. Sage is sautéd in olive oil and butter until crisp, then plain or stuffed pasta is added (burro e salvia). In the Balkans and the Middle East, it is used when roasting mutton. Common sage is also grown in parts of Europe, especially the Balkans for distillation of an essential oil, though other species, such as Salvia triloba may also be harvested and distilled with it.