The dried herb is consumed as an infusion or decoction to treat and relieve mouth and throat inflammations, colds and gastrointestinal disorders. Traditionally, sage is considered invigorating, a stimulant of the nervous system, easily digestible, diuretic and antitussive.
Sage is characterized by its mildly bitter and intensely spicy flavor.
It constitutes an essential aromatic herb in the Italian cuisine. It is used for pork, duck, sausage and bacon dishes in order to reduce the flavor of fat.
It is added in small quantities because its aroma is very intense and can render it impossible to be combined with other, less aromatic herbs.
It can, however, easily accompany fried rabbit, shrimps, oily fish, such as eels, and even beans. In the Cretan cuisine it is used to smoke sausages.