Sage is a green leafy herb with a bushy growth habit. Its long stems reach over half a meter tall, covered in narrow, lance-shaped leaves with silver stems. The leaves measure up to 6 centimeters long and around 1.5 centimeters wide, characterized by their greyish green color, fuzzy texture, and silvery bloom. Young leaves may have a purple tint. Sage offers a musky aroma and provides an earthy, piney flavor. Sage can be more intensely flavored when dried.
Sage should be used sparingly as its flavor can overpower other flavors. Sage can be used fresh though it is often used in cooked applications. Chop fresh leaves for herbed rubs, marinades, and dressings. Add fresh leaves to clarified butter for tossing with pasta or blanched vegetables. The aromatic herb pairs well with lamb and poultry and strong cheeses. Sage can be dried and used for tea or ground and used as a spice. Add fresh or dried to stocks, soups, and stews.
Store fresh Sage wrapped in a damp towel in the refrigerator for up to 3 days. Dried Sage will keep for up to six months in an airtight container.
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