Sage is famous for both its culinary and medicinal uses. It's been effective as a anti-sweating agent, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic. In a double blind, randomized and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease. On top of all that, sage is delicious and wonderfully aromatic.  Here's a great recipe featuring Sage.  Find it fresh and local (from GRUB) in our Produce Dept.!

SWEET POTATOES WITH KALE, CARAMELIZED RED ONIONS AND SAGE:
Makes 3-4 servings as a main dish or 5-6 as a side dish

1 Tablespoon olive oil
4 cups sweet potatoes cut in 1/2 inch cubes
1 cup kale, washed and torn in bite-sized pieces
1/2 cup water
2 Tablespoons butter
1 small red onion, about 1/2 cup sliced
1 Tablespoon chopped fresh sage leaves
Course salt and pepper

Heat oil in a deep skillet or other pan with a lid. Saute the cubes of sweet potato in the hot oil for about 3 minutes. Add water and cover. Cook about 10 minutes or until potatoes are getting soft but not mushy. Add a few spoons of water as needed to keep the pan moist. Add the kale, cover and continue cooking about 2-4 more minutes. Kale should be slightly wilted and potatoes soft when pierced with a fork.

Meanwhile, heat 1 Tablespoon butter in a pan. Add onion and cook on low-medium heat until caramelized, about 10 minutes. Add the second tablespoon of butter to the onion pan and once melted, add fresh sage. Let cook 2 minutes while stirring until sage is fragrant. Add the onion and sage to the potato and kale mixture and gently toss to mix together. Season with salt and pepper as needed. Serve with crunchy baguette toast on the side.