Sage originates from the Mediterranean and Asia Minor. The ancient Egyptians already knew of its medicinal properties and used it extensively. It reached us sometime in the 9th century and was grown in monastery gardens. It was used in traditional Czech cuisine just as often as parsley.

It has anti-inflammatory effects, prevents diarrhoea and reduces sweating. It is undemanding and thrives even on windowsills in window boxes or pots. As a spice, it is used with pork or veal, when roasting poultry (goose, turkey, duck), in skewers, meatloaf and patties, pâtés, because it has a slightly bitter and astringent taste, in stuffings, sauces and it is also used to flavour cheeses.