Dried sage makes good tea but it also adds depth to pot pourri.
I like it fresh in bread and in vegebangers/ burgers. It makes great herby doughballs *dumplings*, and it enriches gravy too.
You can make a pesto with it using the sage instead of basil, very strong though but great with chutney and cheese on oatcakes.
You know this gluten and dairy free diet thing I live on ??
Sometimes it sucks
Oh, and if you pound the sage up with rocksalt it makes a really good salt for sprinkling over oven wedges.
Take a gutted fishy, wrap it in clean grass with sprigs of sage in it and then coat in mud. Bake it slow in the hot fireashes until the clay is hard and ready to break off.
Supposed to be good with a quartered chicken done this way too.
Sage and tomato soup is good too.Use syboes with it to give oniony without being too much.
cheers,
Toddy