Common sage is native to southern Europe and the Mediterranean region. Sage is a pretty, evergreen plant with woody stems, blue-grey leaves and blue to purplish flowers.
A highly aromatic herb, sage is reminiscent of rosemary, camphor, pine and mint. As sage does not lose a lot of flavour with cooking it is ideal for slow cooked recipes.
Sage is best known in New Zealand for its use in stuffing for chicken, turkey and pork, particularly in conjunction with onion and butter.