Sage, a type of evergreen plant, has velvety leaves that taste of savory with a hint of peppermint. Originating from the Mediterranean, it is now cultivated throughout the world. Sage needs to be cooked to develop its full flavor. Traditionally associated with poultry, especially turkey, it also goes well in stuffing, pork and bean soup, spreads, and other meat rubs.
Spice Fun Fact: This spice has a long history of medicinal and culinary use. Its first two uses in ancient Greece and Rome included: a meat preservative and a memory enhancer.