Dried Sage leaves 
Sage is native to the northern Mediterranean coastal areas of southern Europe. The dried leaves work well in the kitchen: many chefs prefer using dried rather than fresh sage. Drying this herb increases its savouriness and bitter, pine-like flavour profile and it should be used in moderation to ensure that it does not overpower your dish. Sage goes well with carbohydrates and it is an important ingredient in bread stuffing and dumplings. One teaspoon of dried sage is the equivalent to three teaspoon of chopped fresh leaves.