Sage has a pronounced herbal flavor that is earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon.
Sage contains magnesium, potassium, folate and beta-carotene as well as vitamin A and K. However it is too strong to be eaten in large quantities.
In ancient Rome, sage was considered to have substantial healing properties, particularly helpful in the digestion of the ubiquitous fatty meats of the time, and was deemed a part of the official Roman pharmacopeia. The herb was used to heal ulcers, to help stop the bleeding of wounds, and to soothe a sore throat. The Chinese used sage to treat colds, joint pain, typhoid fever, and kidney and liver issues.