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.