Description

Sage has been used for culinary, medicinal, cosmetic and decorative purposes worldwide. Garden sage is a handsome plant with oval grey-green leaves and attractive lavender flowers. Its flavor is strong and fresh.

Uses

Many people use sage dried, which is unfortunate because its fresh flavor  is far superior. Sage is good with poultry, breads, sausages, cheese, and herb butters.

Pack Sizes

Buying

Fresh sage should be light green in color and have a velvety texture. Dry sage leaves are sold whole, in flakes and ground.

Nutritional Information

Sage is a panacea of  medicinal properties. Sage is said to have tonic, antispasmodic, antiseptic, diuretic and cleansing properties. It is believed to be effective against sore throats and mouth cankers.        

Preparing              

Thick leaves are usually stripped from the stem and chopped fine. The tops or whole leaves can also be used as a garnish.

Serving Ideas

Sage's strong, sharp, slightly camphorated flavor adds a pleasant taste to a variety of foods (ham and other meats, poultry, delicatessen dishes, marinades, stuffing, vegetables, omelets, soups, stews, cheese). It goes well with dairy products and fatty fish. Sage is sometimes added to wines, beers, teas and vinegar's.

Sage has very strong taste; use it sparingly to avoid overpowering other ingredients. As it stands up poorly to boiling and heat, add it at the end of the cooking process. Sage eases the digestion of fatty foods and is often e added to pork, goose and duck.

Storing

Dried sage can be kept for up to a year with little loss of flavor.

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