Sage is an herb that defines Thanksgiving: It’s a key ingredient in the "poultry seasoning" we use for turkey preparations.

Besides seasoning a turkey and stuffing with sage, pair it with sweet and regular potatoes for the holiday feast.

Sage is also often used in the sausages we use for stuffings and dressings.

Sage is a Mediterranean herb that was used for its healing powers as much as for its flavor in culinary preparations. The slender, oval shaped leaves, greenish-gray in color, have a slightly bitter taste with a hint of mint. Because of its distinct flavor, it is often paired with duck, goose, pork, veal and, of course, turkey.

Fresh sage leaves keep in the refrigerator for up to a week, wrapped in paper towels and in a plastic bag.

Leave them whole and fry them crisp for a terrific garnish for pork or veal roasts. Chop them for sausage and stuffing mixtures. Cut sage leaves into fine strips and slowly sauté them in butter, allowing the butter to brown, and toss with pumpkin or cheese ravioli or steamed potatoes.

Look for fresh sage at farmers markets and supermarkets.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.