I did a series on herbs for someone's kitchen. Again, straight from our garden, I love herbs, they are a haven and a heaven for butterflies and bees.
Salvia officinalis (garden sage, common sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers.
It has been grown for centuries in the Old World for its food and healing properties and was often described in old herbals for the many miraculous properties attributed to it.
The specific epithet, officinalis, refers to the plant's medicinal use: the officina was the traditional storeroom of a monastery where herbs and medicines were stored!
In Britain sage has for generations been listed as one of the essential herbs, along with parsley, rosemary and thyme (as in the folk song "Scarborough Fair"). It has a savoury, slightly peppery flavour.
It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery.
In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day.
Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages.
Despite the common use of traditional and available herbs in French cuisine, sage never found favour there.

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M, (*_*)
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