Sage is an aromatic herb from the mint family with soft, silvery-green leaves and a warm, slightly peppery flavour. It has a strong, distinctive taste that pairs particularly well with rich and fatty foods.
In cooking, sage is a classic companion to pork, poultry, and butter-based sauces. It’s essential in Italian saltimbocca, British sage-and-onion stuffing, and works beautifully fried in brown butter as a sauce for pasta or gnocchi. A little goes a long way — its robust flavour can overpower more delicate ingredients.
Fresh sage is widely available in Australian supermarkets and grows easily in home gardens, thriving in warm, dry conditions. It’s one of the few herbs that actually intensifies in flavour when dried, making both forms useful in the kitchen.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping one at home? Track yours in your cubud →
Where this data comes from
FSANZ
Borrowed
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...