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
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.