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.
- 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, 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.
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