Origin:
Widely across the Northern Hemisphere, most notably in Croatia.
Description:
Sage has soft, pebbly, narrow, oblong, gray-green leaves with a slightly bitter aroma.
Applications:
Sage works well to cut the fattiness of meat, complementing goose, duck, and pork. Sage is common in poultry seasoning and stuffing. Fresh pork breakfast sausage is seasoned with sage and marjoram.
