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Sage

Sage is a herb, the leaf of a perennial plant that can be grown in most climates.

It has a slight peppery flavor and in Western cooking it is used for flavoring fatty meats (especially as part of a marinade), cheeses, and some drinks. In 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. Sage is also common in Italian cooking. In the Balkans and the Middle East, it is used when roasting mutton.


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