Sage (Salvia officinalis) is a low growing, perennial evergreen shrub with lavender flowers that is native to the Mediterranean. For thousands of years, sage has been used for its medicinal qualities, but it is probably best known culinarily for being essential for poultry, pork, and bread stuffings. 

Sage has a gorgeous aroma - it is at the same time mysteriously musky, woody, and fern-like, with notes of menthol, white pepper  and warm decay. Sage should be used sparingly as it can overpower dishes (or cocktails), but a brief roll of the leaf gently in the fingers can help release the essential oils. 

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