Per Unit. Sage is a staple herb in various cuisines around the world. It belongs to the mint family, alongside other herbs like oregano, rosemary, basil and thyme. It’s packed with a variety of important nutrients and compounds. Popular in Italian and British cookery, sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent, and it has a strong, somewhat minty, musky taste. Traditionally, it’s used to flavour sausages and as a stuffing for fatty meats such as pork and goose. However, a little goes a long way – and it’s never used raw.