Sage is a perennial herb that adds a hearty flavor to any dish. It may be most familiar as the flavor of breakfast sausage, but it’s also great with mushrooms, squash, dark leafy greens, soups, stews, and more.
Store sage in an unsealed bag in the fridge for up to a week. (If it starts turning brown, discard it.)
To dry, hang it upside down in a place with good air flow. When it’s dry, remove and crush the leaves and store in an airtight container indefinitely.
Cooking with Sage
Sage is delicious fried in butter or oil. Chop it up and fry until crisp, then top anything with it! Or if you’d rather skip the frying, just chop it and add it toward the end of a recipe. Sage can be bitter when raw, so try to cook it at least briefly.
- Browned Butter Pasta with Kale and Sage
- Kale Salad
- Sage also makes delicious tea! Just wash the leaves and steep in hot water for a few minutes.