Sage is like a crush that sneaks up on you—maybe not the first one you notice, but once you’re aware, you can’t get enough. Its distinctive peppery flavour, and eucalyptus-like scent adds a distinctive coziness to traditional bread stuffings and veal saltimbocca—which might have to do with its early use by ancient Romans as a meat preservative. The plush, velvety leaves dry up beautifully and are frequently paired with garden fellows rosemary and thyme.