Sage, Salvia officinalis, is a common culinary herb in the mint family of plants. Like many herbs, it is native to the Mediterannean. It has been used medically, culinarily, and spiritually since at least the Middle Ages, when it was believed to ward off evil, prevent snake bites, and increase women’s fertility. It has also been used as a diuretic and local anesthetic (but no, we don’t use it like that anymore). This pretty plant is also featured in gardens for its purely aesthetic value, too! From a culinary perspective, sage ands that savory, peppery flavor to dishes, and it is often featured in Italian, Balkan, and Middle Eastern culinary arts. Some of my favorite recipes that include the herb sage are my Meatball & Winter Squash Casserole and American-Style Breakfast Sausage.
You can use sage as a dried or fresh herb. When it comes to fresh sage, you can always opt to grow some in your own garden, or you can find it at your local farmers’ market or grocery store.
Ground Pork
