The so-called officinal sage, which is the most commonly used variety, is indigenous to southern Europe. It grows wonderfully in our gardens, however it is not very resistant to cold.

Its very typical taste makes it go well with fatty meats such as pork, goose and duck. The Italians, for their part, use it a lot with veal, among others in the preparation of saltimbocca. It also adds a very fragrant note to potatoes.