Among the most widespread and appreciated aromatic herbs, sage - with its fresh and intense scent - can be used both when it is dry or when it is fresh, with an optimal result in both cases. In nature, although this is not a well-known aspect of this aromatic herb, it can be found in three different varieties: the first is the latifolia, the most widespread, the second is the lavandulifolia and, finally, the third variety is called crispa . In some recipes, sage leaves are finely chopped to create a delicious filling.

Use in cooking

Even if the first thing that comes to mind when you think of sage is the classic combination with butter, this aromatic herb is perfect for creating sauces of all kinds and even exceptional sorbets.


Sage can be frozen and, alternatively, dried: the latter solution is perfect so as not to lose its characteristic aroma.


The name sage, as can be understood very easily, derives from the Latin name salvus, that is, healthy: this aromatic herb, in fact, was considered ideal for treating health.

Recipe list