A herbaceous plant with elongated sharp leaves, having a bitter spicy-astringent taste and tart aroma. Contains tannins, flavonoids, organic acids, alkaloids, vitamins C, E, P, PP, iron and zinc. Has antiseptic and antioxidant properties. Used fresh and dried. Sage leaves are added in small quantities to salads, fish, poultry, meat, vegetables, as well as alcoholic and non-alcoholic beverages. Dried sage is indispensable for preserving, salting bacon and brewing beer. Goes well with beef, veal, chicken, turkey, fish, eggs, cheeses. Added to broths and bean soups, to baking fillings, sauces and marinades, to tea, berry cocktails and even to fermented dairy products. One teaspoon contains 3 grams of dried sage.