In medieval times, sage was the most popular of culinary and medicinal herbs, and still is one of the most commonly used herbs for cooking. With its strong flavor, sage may not be everyone's choice for a salad herb, but if its used sparingly, it goes exceptionally well with cooling summer salads of lettuce, cucumber and spring onions. Sage is excellent with cheese in cooked dishes. Chopped sage may be added to cottage and cream cheese. Sage tea is a pleasant and refreshing drink, particularly when flavored with honey and a squeeze of lemon juice.
Sage steeped in apple juice lends an interesting flavor.
Pineapple sage makes a wonderful addition to fruit salads. It can also be used in jams and jellies. Any sage can be added to potpourris and sachets. Sages are generally grown from seed or cuttings. They prefer full sun, and well drained soil.