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Sage, the leaves with a silvery, slightly felt-like surface, originally come from the Mediterranean region and in the Middle Ages had the reputation of standing for eternal life. Its intense, slightly bitter taste is best combined only with the favorites onions and garlic, so the special flavor is best preserved. It is best used in slightly fattier dishes or risotto, as well as with lamb, mushrooms and game. Or how about saltimbocca or gnocchi in sage butter?
