A soft grey-green leaf with a musky, slightly medicinal aroma from thujone and camphor, strong enough that a few leaves season a whole dish.
What it does in a recipe: A rich, musky counterweight to fat — it is the classic partner for pork, butter and anything heavy that needs cutting through. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Whole sage leaves fried in butter until crisp are a different ingredient from chopped raw sage — the frying drives off the medicinal edge and leaves a nutty flavour.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.