A wonderfully aromatic herb, used in veal dishes, sausage spices, and for poultry. Whole leaves are a central ingredient in authentic saltimbocca, and rubbed sage is one of the primary ingredients of poultry seasoning mixes. From crushed sage leaves, yielding a fluffy consistency, sage is highly aromatic and fragrant, with a pungent and slightly bitter taste. Used with sausage, pork, meats, dressings, chowder, stuffings, and fish.