Sage

Sage (Salvia officinalis) is a robust perennial herb known for its velvety, grey-green leaves and highly aromatic, earthy, and slightly peppery flavour. A resilient plant, it is a staple in many South African herb gardens and is a versatile ingredient in global cuisine. Sage is particularly renowned for its affinity with fatty meats, most notably pork, poultry (especially turkey and chicken), and lamb, and is a key component in classic stuffings and sausages. It is also essential in traditional Italian cooking, pairing beautifully with butter and cheese in dishes like saltimbocca and pasta. Beyond the kitchen, sage has a long history of traditional use in herbal remedies, valued for its purported antiseptic and digestive properties, and is sometimes used in teas or gargles for sore throats.