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Sage is thought to have originated in Northern Mediterranean regions. It is an evergreen shrub, and will often even survive winters in Canada. If you live in a temperate climate where winter isn't severe, grow near your kitchen door as it can be cut year round. If you live in Canada, don't bother, as you'd need a shovel to find it.
The soft leaves are what is used, fresh or dry. Sage retains its flavour very well, in fact, when dried. You can buy dried Sage either "rubbed", which means it's a bit coarse, or finely ground.
In the UK, Sage has mostly been used with pork, or as a stuffing with onion for turkey and chicken. However, the Italians do a lot of amazing things with it, pairing it with butter in sauces for pasta, frying it with potatoes, etc. Sage has a quality about it that stands up to or almost cuts through grease. Generally, you add Sage at the start of cooking as its strong flavour stands up well to cooking, and will permeate through other items it is cooked with.
Try adding some Sage to peas and beans, and even to mashed potatoes. Try it as well in any dish that involves eggplant and tomatoes.
Substitutes
Thyme, savoury, rosemary, poultry seasoning
Equivalents
12 fresh leaves = 1 tablespoon fresh chopped = 1 teaspoon dried
1 teaspoon dried, powdered sage = 1 gram = .035 oz
Storage
Fresh, picked leaves will keep refrigerated for a week in a plastic bag. Or if you have a bunch with stems still on, store them in a glass of water in the fridge - change the water every other day.
To freeze, chop, stuff into an ice cube try, cover with water, and freeze. When frozen, tip out into a freezer bag. Should keep for at least 3 months on freezer. When thawed, use for dishes that involve cooking the herb, as opposed to using it for a garnish or fresh.
History
The Romans brought Sage to Britain. The Greeks and the Romans used it mostly as a medicinal herb -- in fact, it wasn't until the 1500s that it became popular to use Sage in everyday cooking.
Literature & Lore
Sage growing in a Medieval garden was thought to bring prosperity. It was also taken as a sign that the woman ruled the house.
Also called:  Salvia Officinalis (Scientific Name) Sauge (French) Salbei (German) Salvia (Italian) Chía, Salvia (Spanish)
Other entries for Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Chives, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Herbed Vinegars, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Mint, Oregano, Parsley, Pennywort, Potherbs, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi
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