Sage is a herb native to the Mediterranean, rich in antioxidants and important nutrients, such as vitamin K. In fact, sage has been considered somewhat of a panacea (solution or remedy for all difficulties or diseases) throughout history because of its wide range of uses in cooking and medicine.
The sage has a slightly bitter taste and is intensely spicy.
It is one of the favorite aromatic herbs of Italian cuisine, used in dishes with pork, duck, sausage and lard to balance the feeling of oiliness because of the fat.
It is used in small quantities as it has a very strong aroma and that is why it is difficult to combine it with other, less aromatic herbs.
However, it goes well with fried rabbit, shrimp, fatty fish such as eel and beans. In Cretan cuisine it is used in smoked sausages.