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SSageage is a great plant to have in your garden and a great spice for your kitchen. A member of the mint family, culinary sage is highly aromatic and is best used fresh.

The leaves have a lemony, slightly bitter fragrance, reminiscent of rosemary.

But dried sage is also perfectly fine to use when fresh isn't available

To dry the leaves, just hang the sprigs upside-down in a dry place away from sunlight.

Sage is native to the northern Mediterranean coast, where it's used frequently in cooking. Sage's long, narrow leaves have a distinctively fuzzy texture and musty flavour redolent of eucalyptus, cedar, lemon, and mint.

Italians love it with veal, while the French add it to stuffing, cured meats, sausages, and pork dishes. Use it with discretion; it can overwhelm a dish.

It is beneficial in relieving sore throats (if you gargle with an infusion of it or drink it as a tea) and, if you rub some of its leaves on your teeth, it is said to whiten them.

It's also a great natural insect repellent.

Sage helps the digestion and the absorption of fatty food; it's a tonic and a stimulant. In ancient times and especially during the Roman Empire, sage was considered to be a “miracle herb” that could not only save you from a snake bite, but give you longevity as well.

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