Sage

Its hairy and whitish leaves are boiled and drunk as tea, and are also used to add flavor and aroma to meat dishes. It is especially used for flavor and aroma in roasting liver, duck, goose, chicken and game. It is added to marinade sauces. It is used in green bean, pea and broad bean dishes. In Northern European cuisines, salads are made with sage. In European cuisines, it is used to add flavor to fried potatoes, oils added to dough, in brines and to rest meats.

The flowers of this plant are collected to make gargles and sage vinegar (a handful of flowers are soaked in natural vinegar for a while)