The common sage is a perennial, evergreen shrub with woody stems, grayish leaves and blue to purplish flowers and has a long history of medicinal and culinary use. It is extensively used in British cuisine and has a savoury and slightly peppery flavour. It pairs very well with cheese. Sprinkling roughly chopped sage leaves near the end of caramelizing onions or mushrooms, egg bakes, omelettes, and even tea are other delicious ways to enjoy sage. In India, it is only sparingly cultivated in Jammu and Kashmir because it cannot withstand the hot and dry climate present in most parts of the country.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.