This aromatic Mediterranean herb is pungent, minty, tangy and slightly bitter. Its flavor can be compared to a blend of eucalyptus, cedar, lemon, and mint. It goes by many names, including garden sage, kitchen sage, culinary sage, and common sage. Its leaves are fuzzy, green/grey in color, and oval.
Popular in British, Italian, and Balkan cooking sage is traditionally paired with onions, eggplant, beans, mild cheeses, and apples. Use to flavor poultry dishes with turkey, chicken, duck, or goose. Very potent, use dried sage sparingly as it can easily overpower a dish. For a subtle flavor, boil sage leaves with pasta and let the noodles absorb the sage-infused water while they cook, or mix a small amount of shredded or ground sage in stuffing before baking. Sage also works well with potato gnocchi, focaccia bread, or cheesy risotto. For an aromatic smokey flavor, toss whole dried sage sprigs on the charcoals while grilling.
Like rosemary and oregano, sage is a good simmering herb because its flavors can withstand long cooking times.
Store dried sage in a closed container for up to six months.
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