herb helper 
a dictionary of 
common cooking herbs:


sage The long, narrow, velvety, gray-green leaves of the sage plant have a slightly bitter, musty, mint flavor. A native of the Mediterranean, sage has long been used in that region of the world for both medicinal and culinary purposes. It makes a fine addition to meat and poultry dishes, bean dishes, hearty soups, savory breads and stuffings, as well as butter and cheese-based sauces.

classic uses: sage brown butter, white beans with sage

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