Sage has been a part of various cuisines since the 14th and 15th centuries, featuring in a “Cold Sage Sauce” in both French and English cooking. Its flavor is savory with a slight peppery note. Sage is particularly prevalent in Italian cuisine, serving as a crucial condiment for saltimbocca and other fish dishes. In British and American cooking, it is customarily served as sage and onion stuffing, a companion to roast turkey or chicken during Christmas, Thanksgiving, and Sunday roast dinners. Additional dishes include pork casserole, Sage Derby cheese, and Lincolnshire sausages. Despite the abundance of traditional herbs in French cuisine, sage never gained popularity there.
