Sage

Sage is a herb that can be used fresh or dried, but always use sparingly, as it can easily overpower a dish. Fresh sage is less bitter and less strong than dried sage. Originating in Syria and then spreading around the northern Mediterranean region, it will also grow in the UK. The soft leaves are a downy, silvery, green, and should be snipped or pinched off the stalk before being added early in the cooking process, as they stand up to heat well. Sage goes well with pork, game and poultry, but goes well with any fatty dish as it cuts through grease. It works well with thyme and basil.