Sage

Sage dates back to the very beginning of medicine. In Greece and ancient Rome, sage was considered a sacred plant and was also used in traditional Egyptian, Chinese, Hindu, Persian, Celtic and Indian medicines. It was even used during leprosy epidemics in the Middle Ages before becoming one of Louis XIV's favourite blends. In cooking, its fresh and slightly camphorated fragrance is perfect for poultry stuffings but also for pork, omelettes, lamb, rabbit and sausage.