Herb

Fresh Sage and 16 Ways to Use It (That Don't Involve Poultry or Stuffing)

November  8, 2014

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

Today: We're full of sage advice.

Fresh Sage

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Meet sage -- another member of the mint family (siblings include basil, lemon balm, shiso, and thyme, among others), and a particularly lovely member, we might add. Sage leaves have intricately patterned tops (2, below) -- like the vegetable world’s answer to stingray skin -- and delicately veined undersides (1, below). Plus they are soft. Very soft. Just try and pick up a bundle of sage and not pet the leaves -- it's as if they came straight out of a child’s touch-and-feel book.

Don’t get the wrong idea though: Just because they are soft -- so soft -- doesn’t mean they aren’t strong. Unlike other types of fresh herbs that should be added near the end of cooking, lest their flavor get lost, sage can handle the heat. Deborah Madison adds: “There’s no need to add sage at the end, unless as a garnish, as with fried sage leaves.”

Fresh Sage

The most commonly available type of sage is -- you guessed it -- common sage. There are a number of different kinds of sage (a handful of which we actually eat), but there is one type you might regularly eat without realizing it -- chia seeds. Chia seeds come from a type of sage grown for its seeds rather than its leaves. 

If you grow your own sage, when summer rolls around again, don’t miss out on the blossoms; they’re pretty, but they’re really tasty, too. Sprinkle them on salads, whip up a batch of herb and blossom tempura, or make sage blossom jelly or syrup, the latter of which can be put to good use in cocktails and lemonade

More: If you have more fresh sage than you know what to do with, try drying it

Drying Herbs

Sage’s reputation is too often limited to that of a ubiquitous stuffing ingredient or a misunderstood act of purification. We don’t need to tell you that sage’s comforting piney flavor is a natural with roasted vegetables or that it goes perfectly with pork and poultry, and you’re probably already pairing it with herbs like rosemary and thyme -- as you should. But are you eating much sage for breakfast? (And sausage doesn't count.) Are you sticking it in sauces or serving sage in appetizers? If not, you should start doing all of those things, too:

Breakfast
Begin your day with sage.

Appetizers
Snack on some sage.

Fresh Sage

Condiments
Let sage get saucy.

Desserts
Get to know sage's sweeter side.

Another added bonus of consuming more sage: It just might boost your memory power, and as we enter into another hectic holiday season, couldn’t we all use the extra help? 

We also like sage in beverages -- boozy or otherwise. Tell us: How do you like to use fresh sage?

Second to last photo by James Ransom; all others by Alpha Smoot

3 Comments

AntoniaJames November 10, 2014
It's a key ingredient in this Cuban adobo pork shoulder . . . .https://food52.com/recipes/14025-cuban-adobo-pork-shoulder We use the same herb/spice combination in black bean soup, garnished with fried sage leaves . .. .<br />Also, excellent with a touch of fresh marjoram in corn bread, and - of course! - in herbed croutons. I sort of couldn't stand sage until about four years ago (after I'd been a member here for a year or so) and then I stumbled on the Cuban adobo concept in one of Jerry Traunfeld's books. It's taken a bit of time for me to branch out to other uses, but now, I have 3 pots of it growing, to keep up with the demand. (Consider this, for example: https://food52.com/recipes/31943-turkey-saltimbocca Yes, it's poultry, but a bit off the beaten track.) ;o)
 
HalfPint November 10, 2014
One of the best foods I ate in Tuscany was fresh pasta with a sage pesto. The sage pesto was basically a basil pesto recipe made with fresh sage instead of sweet basil.
 
AntoniaJames November 10, 2014
Yes, yes, yes, HalfPint. I plan to post a recipe by this weekend I hope, that features sage pesto! ;o)