Sage – an annual herbaceous plant of the Lamiaceae family, used as a spice in cooking for over two thousand years. In both fresh and dried forms, its greens have a subtle pepper aroma and a strong, yet pleasant bitter taste, reminiscent of thyme, rosemary, or mint.
The essential oil contained in sage gives it unique properties: it simultaneously tones, increases energy, and calms. Thanks to this, the spice is valued in both traditional dishes and modern recipes – it is used to prepare sausages, cheeses, canned goods, sauces, and marinades, as well as for breading.
The physical characteristics of sage include a thin straight root 10–15 cm long, branched stems 15–30 cm with small hairs, linear or linear-lanceolate leaves 1.5–2.5 cm long, and almost hairless nut-like fruit. The plant flowers from July to October, and its above-ground part is collected before flowering. After drying, the aroma of sage intensifies, making the dried form the most popular for culinary use.
