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Sage (salvia) was originally a native of the south of Europe, but it has long been cultivated in the garden. There are several kinds of it, known as the green, the red, the small-leaved, and the broad-leaved balsamic. In cookery, its principal use is for stuffings and sauces, for which purpose the red is the most agreeable, and the green the next. It is also used in Cheese and Pork, but this is not generally approved. The others are used for medical purposes.

Colonial opinion: Gerard found sage "singular good for the head and braine; it quickeneth the senses, strengtheneth the sinewes...and cleanseth the blood." Pakinson touted its use "for teeming women, to helpe them the better forward in their childbearing." Culpeper tells us sage was useful against snakebite and would turn hair black.

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