Sage is a small, perennial evergreen herb with a long history of medicinal and culinary use. The smell of sage cooking often reminds people of Thanksgiving stuffing. It’s wonderful combined with winter squashes, sautéed in butter and served over pasta, tossed in soups, paired with most meats—especially fatty meats, in potato or bean dishes, and used with mild cheeses. It dries beautifully for future use if you can’t use the entire bunch before it goes bad.