This perennial herb is beautiful as a garden plant, as well as a culinary herb. Sage is widely used for its savory, slightly peppery flavor. It is commonly used in many Mediterranean cuisines, notably in Italian and Middle Eastern dishes. In British and American cooking, sage is traditionally served in stuffing mixtures as an accompaniment to roast chicken or turkey during holiday gatherings. The pungency of sage works well to cut the fattiness of meat, so it compliments goose, duck, and pork. In Italy, sage is often used to season poultry, pork, and veal roasts. In the United States it is often found in poultry seasoning and stuffing. Sage works well with starches such as potatoes, dried beans, and split peas.