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An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world. It is actually a type of evergreen plant that has velvety leaves and is grown in many different species. Sage has a strong, spicy and aromatic flavor, which is also bitter and varies according to the species. Often, this herb also provides a eucalyptus-like flavor. Available fresh or dried, in whole, chopped or ground form, Sage is a herb that is best when used fresh because it has better aroma and flavor than dried Sage. This herb needs to be cooked to develop its full flavor for use in enhancing other foods. Sage is a good herb to use for seasoning fatty meats such as pork, lamb, mutton, and game (goose or duck). It also goes well with onions, eggplant, tomatoes, and potatoes. Sage is often added to stuffings and cheeses.
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Sage | 
Russian Sage | | 
Pineapple Sage |
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USDA Nutrition Facts |
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| Serving Size 1 serving |
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| Calories 390 |
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| Protein 13g |
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| Total Fat 5g |
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| Total Carbohydrates 72g |
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| Dietary Fiber 5g |
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| Sodium 1680mg |
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| Serving Size 1 tbsp |
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| Calories 315 |
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| Protein 10g |
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| Total Fat 12g |
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| Total Carbohydrates 60g |
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| Dietary Fiber 40g |
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| Sugars 1g |
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| Potassium 1070mg |
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| Sodium 11mg |
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| Cholesterol 0mg |
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Sage term - Related Content |
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| An herb, which is a variety of sage that has multiple colored leaves. The leaves are green and have a creamy white border with reddish streaks running through. This decorative ... |
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| The distinctive flavor of sage livens the taste of buttery Brussels sprouts in this simple preparation. |
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| Succulent roast chicken is flavored with lemon and glazed with a tangy orange sauce in this tasty recipe. |
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| Alternative sidedish for the Thanksgiving Day meal. |
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