has long been prized for both its culinary and medicinal uses. It is
one of the most popular herbs used in Provence, where an old proverb
proclaims, "He who has sage in his garden needs no doctor."
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
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.
• Rub over roasted poultry.
• Mix into stuffings for poultry, beef
• Add a dash to soups
• Stir into cheese spreads.
• Use as a seasoning for tomato sauce
• Sprinkle on pizza
, omelets and frittatas
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
beans, cheese, chicken, corn, duck, eggplant, goose, lamb,
meatloaf, pork, rabbit, rice, sausage, squash, stuffing, sweet
potatoes, tomatoes, turkey, venison