Sage

The smell of Sage is very aromatic and distinct.

This nice herb can usually be found around the kitchen with other herbs such as, Thyme, Rosemary, and Basil. They work very well together. 

It is quite common for the sage plant to be ground, whole or rubbed but is generally in more of a coarse grain.

Sage is a very popular herb within the United States and is used quite frequently for flavoring dishes such as, sausage, pork, lamb, and other meats. Also salads, pickles and cheese.

It is normally one of the main herbs that can be found in stuffing for poultry but is often added to lamb and pork dishes as well.

Sage is a very strong herb and should be used sparingly as a little can go a long way.

like many other herbs Sage develops its full flavor the longer it cooks and can withstand long cooking times which might be why it is so good when used in the stuffing for the Thanksgiving turkey, that can cook for about five hours.

If you are fortunate to have your own little Sage patch in the garden, you will find that all you have to do is snip off the tops of the plant with scissors and add it right to your favorite recipe.

Sage is still at its best when dried but if you prefer just simply place the fresh Sage leaves in a bag ot tub in the freezer and pull them out as required.

As far as healing with herbs go, Sage has no real medicinal purposes to talk of, although back in a different time Sage was quite often used to cure snake bites and was also used to invigorate the body and cleanse the mind.

In the middle ages it was quite common for people to make a Sage tea and drink it for ailments such as colds, fever, liver trouble, and epilepsy.
Although there is no proper evidence to validate these claims.

It has also been said that a chewed Sage leaf applied to a sting or an insect bite will reduce the sting and bring down the swelling.

The word Sage means salvation from its Latin origin and is associated with immortality, longevity, and mental capacity.

Sage doesn't seem to lose its fragrance even after being hung up to dry out, so it is often added to potpourri and also added to many soaps and perfumes.

It has been known to be used in insect repellents and has antibacterial properties which has helped it become a preservative for many things such as fish, meats, and condiments.

Sage has a musky smokey flavor and works quite well for reducing some of the richness in many foods, it also works well with nearly any vegetable too.

Sage is definitely an herb that most people almost always have in their pantry if they do any cooking at all.