As we sit down at the outdoor café in Rome, the camphor-like aroma of sage in saltimboca alla Romana captures our senses. Considered a sacred herb by Romans, the many varieties of sage are cultivated in Eastern Europe or ground, sage hasa strong bitter camphor and herbaceous – Mediterranean, China, Turkey, the U.S. and Mexico. Sold as fresh, dried, chopped, crushed-like taste and aroma. It is a popular spicing for Italian, Greek and Eastern European pork, Turkey, fatty fish, sausage, goose stuffing and gravies. Middle Easterners add it to beans, salads and teas while in the U.S., sage flavors chowders, baked fish, poultry stuffing or processed meats to retain its color.