Sage is a beautiful perennial that is as good to eat as it is to look it. It’s lavender-hued blossoms are delicious in salads and the leaves of course have a key culinary role in stuffings at the Thanksgiving table. It’s classically paired with winter squash as well as with meats of all kinds and takes well to butter and garlic. It’s quite pungent and a little can go a long way. It’s best fresh though holds up pretty well dried as well. It can, however, get a bit musty when dried.