An old proverb asks, "Why should a man die when he has sage in his garden?" That's a good question, because the aromatic sage plant contains a wealth of medicinal properties that can heal and soothe. Sage has been recommended for many years for various ailments because of its antibiotic, antifungal, and antiseptic substances and contains decent amounts of vitamin C and vitamin A. It stimulates the digestive system and can help with the hot flashes associated with menopause. Sage has also been successful in managing the symptoms of some Alzheimer's patients.

But sage isn't just for your health. Sage is a member of the mint family and has a highly aromatic scent. It's a fine complement to an array of cuisines and recipes. Its peppery flavor makes it a perfect seasoning for lamb, pork, and cheeses. Sage is often used in sausage and can be a lovely addition to marinades and omelettes. Add it to freshly sautéed vegetables or even a tray of fruit. In Italy, sage is used in veal dishes, most notably, piccata and saltimbocca. The Italians also sprinkle sage atop pizza and foccaccia bread.

Native to the Mediterranean region, sage is closely tied to the early Judeo-Christians. According to folklore, Mary took the baby Jesus and hid from Herod's soldiers within sage's velvety sheets. Later cultures burned sage to get rid of evil spirits. In the Middle Ages, monks grew the herb as a fix for many different ailments.

There are more than 600 varieties of sage - some are aromatic, while others are simply decorative. The plant's flowers bloom in shades of blue and purple. Although it can easily grow in a garden, many sage lovers simply keep the plant in a pot in their kitchens for convenience and to admire its beauty.

When choosing sage for culinary purposes, it is best to gather the herb before its flowers bloom. Choose fresh leaves with bright color and preserve it in a sealed plastic bag in the vegetable drawer of the refrigerator. The herb may also be dried by hanging its stems upside down in a cool, dark place. Dried sage can be used as if it were fresh to season and flavor foods. Dried sage can also be used in tea.

For a simple treat, chop fresh sage leaves and stir into softened cream cheese. Serve the cheese spread with freshly baked bread or crackers as an easy, yet tasty appetizer. Or lightly sauté green beans in olive oil and add a dash of dried sage before serving to create a delicious and high-fiber side dish. Sage is also a nice addition to recipes that contain apples, and it nicely complements fish entrees.