Home › The Principles of Cookery › Sage, Varieties Of

Sage, Varieties Of

The varieties of sage are the common or red, the green, the small-leaved or sage of virtue, and the broad-leaved or balsamic. The red is the principal sort in culinary use, having the most agreeable and fullest flavour; the green is next in estimation with the cook; but the small-leaved is generally preferred to those to eat as a raw herb and for decoctions, while the broad-leaved balsamic species is the most efficacious in a medical way, and is also a tea herb. However, any of the sorts may be occasionally used for these different purposes.