It is a woody plant in its base and herbaceous in the upper parts; It has large, narrow and ovate leaves with jagged edges; its smell is aromatic and its taste somewhat bitter. The most distinctive of this plant are its stamens, which are reduced to a pair, with only half anther each.

It is widely used to accompany fatty meats, such as duck, lamb or pork (especially sausages), as well as cheeses and fatty fish. Aromatizes oils and butters, can be used in soups, rice and it is interesting to add sage to legumes to make them more digestive.

Sage is part of some mixtures of aromatic herbs such as the Bouquet Garni or the Herbs of Provence for its somewhat spicy, astringent and very pronounced taste.