How to Use Sage

Sage is an herb native to the Mediterranean region, but is now cultivated widely in gardens around the world. In the United States, Thanksgiving would not be the same without sage, due to its use in stuffing. In addition to its famous culinary uses, it also has some medicinal and ornamental uses.

Instructions

1. Make a sage infusion by steeping a teaspoon of dried sage or minced fresh sage leaves in a cup of covered boiling water for 30 minutes. The infusion has several medicinal uses. If you dislike the strong flavor, adding honey can help it go down.

2. Drink the sage infusion as a treatment for sore throats or other oral irritations. The oil in sage has antiseptic properties and soothes irritation on contact. You can also dip a rag into the infusion and apply it to cuts, scrapes and bruises.

3. Add 1 tbsp. of minced sage to 1 cup of chicken, turkey or pork stuffing. Sage has a slightly bitter flavor, but with a hint of lemon. If you are careful not to over use it, the slight bitterness can be a pleasant taste.

4. Use fresh or dried sage leaves to flavor meats before roasting. Sprinkle the sage over the top of an entire roast prior to cooking or place one sprig into individual chicken or turkey breasts.

5. Grow sage in the garden not only for its culinary and medicinal uses, but also for its ornamental uses. Look for variegated sage at garden centers for use in borders. This variety has green, yellow, white and cream colored foliage and stays short and bushy with frequent trimming. Regular, green sage can grow several feet tall and produce long strands of bright red flowers, which attract hummingbirds.

Tips & Warnings

• Toss sage leaves and left over stems onto the charcoal when grilling meat. The aroma flavors the meat.