The colour of downy sage leaves and their flavour varies, but in essence, sage is a very strongly aromatic and slightly bitter herb that can withstand long cooking times without losing its flavour. Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally, it's used to flavour sausages and as a stuffing. A little goes a long way - and it's never used raw.