Sage is a strongâ€“flavored herb which is generally used in small quantities. It is quite a versatile herb which lends itself well to a range of dishes including rich meats, stuffings, onions, soups, sauces, dressings, pates, quiches, cheese dishes, breads and casseroles. There are several varieties of sage, some of which do not have the green leaves of standard sage. Pineapple Sage is available commercially and is generally sweeter and more mellow. Try threading whole leaves onto skewers with cubes of meat and vegetables. Sage is a decorative evergreen shrub with downy foliage that varies in color from gray to gray-green, with one variety producing deep purple leaves. The camphor scented, purple-blue flowers, which appear in mid-summer are exceptionally attractive. Plants can reach a height of 2 feet with a spread of 18 inches. Use in sauces and stuffings for fatty meats such as goose, duck, pork and sausage. In Italy, the fresh leaves are lightly fried with liver, and rolled up with ham and veal in saltimbocca. In Germany and Belgium, the leaves are added to eel and other oily fish dishes. In Middle Eastern countries the leaves are used liberally in salads.