Wise gardeners know that common garden sage — Salvia officianalis, one of the most useful herbs in the garden, is one of the prettiest as well. In a low border or tub, the foliage of golden, tricolor and purple sage provides graceful complements to brighter plants. Other handsome additions to the garden include pineapple sage, mint-leaf sage and fruit-scented sage. When garden sage puts up its spikes of purple flowers, it is every bit as showy as its ornamental cousins. But pretty is as pretty does, and sage has a long history of doing some very good things for people savvy enough to put it to use.

Sage has long been considered a powerful herb. The Victorians tucked a few sprigs into tussie-mussies to symbolize long life and good health, messages that earn the fragrant herb a place in wedding bouquets and boutonnieres. Also, pineapple- and other fruit-scented sages make a wonderful addition to potpourri.

Sage earned its botanic name, Salvia, from the Latin word that means "to heal," and sage has been prescribed for everything from snakebites to intestinal parasites to arthritis. Sage contains astringent tannins, which can help treat inflammations of the mucous membranes, such as sore throats and bleeding gums.

To make a gargle or mouthwash, pour 1 cup boiling water over 1 tablespoon each of dried sage and peppermint. Add 1 teaspoon apple cider vinegar and steep for about eight minutes to 10 minutes. Strain, refrigerate for storage — up to a week — and warm before use. For sore throats, gargle every few hours. For bleeding gums, swish in the mouth.

Sage is also a helpful ingredient in beauty products. A vinegar rinse leaves dark hair shining. Put a handful of fresh, washed sage leaves in a pint jar and fill with cider vinegar. Add several sprigs of lavender or lemon verbena for fragrance. Cover and steep for two weeks before using. This same vinegar is also useful in the bath, to soothe itchy, flaking skin.

Arguably the best quality of sage is its ability to lend its distinctive flavor to enhance a variety of different foods, including turkey, pork, cheeses and beans. Fruit-scented sages go especially well with sorbets, fruit salads and beverages. Introduce this versatile herb into your life by trying the following recipes.

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SAGE BUTTER

1/2 stick unsalted butter, softened

1 tablespoon crumbled dried sage leaves

2 tablespoons minced fresh parsley

2 tablespoons freshly grated lemon zest

Mix together butter, sage leaves, parsley and lemon zest. Cover and refrigerate. Use to season vegetables, pasta, roast chicken and pork.

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HERBED MOZZARELLA

12 ounces fresh mozzarella

3 teaspoons crumbled sage

2 garlic cloves, thinly sliced

12 to 15 black peppercorns, cracked

1/3 cup olive oil

Cut mozzarella into bite-size cubes. Mix together sage, garlic, peppercorns and olive oil. Place mozzarella cubes in a bowl and pour seasoned oil on top, mixing gently. Cover and marinate for 24 hours in the refrigerator, stirring occasionally.

To serve, drain and bring to room temperature. Place 15 to 20 large sage leaves on a small plate. Arrange mozzarella on leaves and serve.

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Susan Witting Albert, author of "China Bayles Herbal Mysteries" and "The Tale of Hill Top Farm," is a contributing editor for Country Living Gardener magazine.