How to Cook With Sage

The strong and complex flavor of sage has slightly bitter hints of camphor and lemon. Prized for its medicinal and culinary uses, sage is most common in turkey stuffing on Thanksgiving and Christmas. But the zesty flavor of sage is too good to use just during the holiday season.

Difficulty: Moderately Easy

Instructions

1. Soak fresh sage leaves in olive oil, and store the bottle in the refrigerator for use in cooking for about 2 months. Pull the leaves from the oil and use them in your favorite recipes, or use the oil for sautéing or in vinaigrettes.

2. Use dry sage--the preferred preparation of the powerful herb--as the dried leaves have a lighter, less overpowering flavor. Dry the leaves, and store them in a sealed container in a cool, dark place. Rub the dried leaves between your hands to crush just before cooking.

3. Add sage to fatty meats such as pork, goose, sausage and lamb, as it stimulates digestion and adds a unique flavor. Sage can also be added to stuffing, potatoes, rice, beans, cheese and tomato sauces.

4. Complement the flavor of sage by cooking it along with oregano, bay leaf, rosemary, thyme, as well as onions and garlic.

5. Mix sage into the early stages of cooking for a more mellow flavor, or add in the last few minutes for a more full-bodied flavor.

Tips & Warnings

• Pick fresh sage leaves that are firm and with no dry edges. Wrap the leaves in paper towels and place inside of a plastic bag. Store them in the refrigerator, using within 4 to 5 days.
• Freeze fresh leaves of sage by first rinsing them thoroughly, and pat them dry. Clip the stems from the leaves and place them loosely in freezer containers or zipper bags. Fresh, frozen sage leaves can be used for up to a year. However, freezing strengthens the flavor, so use sparingly.
• When experimenting with sage in cooking, remember that a little goes a long way, as sage can quickly take over the flavor of your recipes.
• Fresh sage has a more subtle flavor than dried sage, so use proper conversions when reading recipes. For example, 1 tbsp. of fresh chopped sage is equal to 1 tsp. of dried sage. Twelve to 14 small fresh leaves are equal to about 1 tsp. of dried, crushed sage.

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