Sage (Salvia officinalis) is a woody Mediterranean shrub whose soft, pebbled, grey-green leaves carry one of the most distinctive aromas in the kitchen: warm and herbal, with a cool camphor-and-eucalyptus lift, a piney resinous depth and a faintly bitter, almost medicinal edge. Common, garden or "Dalmatian" sage is the classic partner to rich, fatty foods — pork, poultry, sausage, brown butter and stuffing — where its pungency cuts through the fat. It is one of the oldest healing herbs of Europe, its very name rooted in the Latin for "to save."