In Britain, sage has for generations been listed as one of the essential herbs, along with parsley, rosemary and thyme. It has a savory, slightly peppery flavor. It appears in many European cuisines, notably Italian,
Balkan and Middle Eastern cookery. In Italian cuisine, it is an essential condiment for saltimbocca and other dishes, favored with fish. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day. Other dishes include pork
casserole, Sage Derby cheese and Lincolnshire sausages. Despite the common use of traditional and available herbs in French cuisine, sage never found favor there.