Sage has a sweet yet savoury flavour and is best to be added near the end of cooking to retain its flavour. Try cooking with beans, olive oil and garlic to serve on bruschetta, add to egg dishes or pop into salads or condiments as a seasoning.
Fresh Sage contains flavonoids and phenolic acids which give antioxidant and anti-inflammatory properties. It is recommended for people with arthritis, asthma and atherosclerosis. It is an outstanding memory enhancer (Professor Houghton 2003 showed that it contained active compounds similar to those developed for Alzheimer's).
Use whole sprigs or strip off leaves and chop.