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Sage

Dried sage goes well with other assertive herbs, such as rosemary, thyme, and bay.

This herb’s name comes from the Latin salvus, meaning “safe,” a reference to the herb’s legendary healing powers. Native to the Mediterranean, sage has a flavor that is spicy and sharp, with a hint of camphor. It is aromatic and has narrow, oval, gray-green leaves.

Varieties

Sage is available as fresh or dried leaves. Dried sage is either “rubbed” or ground; rubbed sage has gone through a minimum grinding to become a fluffy, velvety powder, while ground sage is more finely ground.

There’s also a variety called pineapple sage, which has a vibrant sweet pineapple scent.

Buying and storing tips

Choose sage that is strongly scented. Refrigerate it, wrapped in a paper towel in a sealable plastic bag, for up to four days.

Dried sage should be stored in a cool, dark place for no more than six months.

Availability

Small bunches of fresh sage are available year-round in the produce section of many supermarkets. Dried sage is available year-round in the spice section of most supermarkets.

Preparation, uses, and tips

Best known for the quintessential flavor it provides to Thanksgiving turkeys, sage need not be reserved for this use alone. It works well in dishes featuring pork, cheese, beans, and poultry and is a flavorful addition to herbed biscuits, lima beans, peas, zucchini, and cream soups. Chopped fresh, sage is mild enough to add to salads.

Sautéed fresh sage leaves provide an excellent crisp accent for baked squash and other winter vegetables.

Be sure to not overuse sage—just a touch enlivens a dish, whereas too much can give a bitter effect. Its bold flavor and scent become more powerful when dried.

Dried sage goes well with other assertive herbs, such as rosemary, thyme, and bay leaves.

Nutritional Highlights

Sage, ground, 1 Tbsp (5g)
Calories: 6.3
Protein: 0.2g
Carbohydrate: 1.0g
Total Fat: 0.25g
Fiber: 0.8g