Sage (Salvia officinalis) was already known in ancient times and was brought over the Alps by monks in the Middle Ages. It is used in many ways, on the one hand as a kitchen spice and on the other hand in medicine. The leaves and flowers are eaten raw or cooked. The very aromatic leaves are used to flavour cooked dishes. The leaves have a digestive effect and are therefore used for heavy, fatty dishes. The sage leaves lend a sausage-like flavour to savoury dishes.