Sage
This highly aromatic herb, Salvia officinalis, is characterized by narrow, oval leaves that are silvery-gray in color. It has a slightly bitter, piney-mint taste and is commonly used to flavor sausage, stuffing, poultry and fish. Native to the Mediterranean, sage is a common ingredient in Greek, Italian and European cuisines.
Varieties and Buying Tips
Small bunches of fresh sage are available year-round at most supermarkets. Some stores may also carry a special variety called pineapple sage, which has an intensely sweet pineapple scent. When buying, choose fresh bunches with vibrant green-gray leaves. They should be free of dark spots or yellowing.
Sage is also available dried in whole, rubbed (crumbled) or ground forms.
Storage Tips
- Fresh: Wrap in a paper towel, seal in a plastic bag and keep refrigerated up to four days.
- Dried: Store in an airtight container away from light and heat for up to six months.
Usage Tips
- Rub over roasted poultry.
- Mix into stuffings for poultry, beef, pork and fish.
- Add a dash to soups or chowders.
- Stir into cheese spreads.
- Use as a seasoning for tomato sauce.
- Sprinkle on pizza, omelets and frittatas.
Substitution Tips
When sage is not available, poultry seasoning, savory, marjoram or rosemary may be used as substitutes.
Try one of our favorite sage recipes:
- Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta
- Stuffed Pork Chops with Sausage and Apricots
- Chicken Pot Pie
Pairing Suggestions
beans, cheese, chicken, corn, duck, eggplant, goose, lamb, meatloaf, pork, rabbit, rice, sausage, squash, stuffing, sweet potatoes, tomatoes, turkey, venison
