Sage Cooking Howto

Choose fresh or dried sage: Select fresh sage leaves for a more vibrant flavor, or dried sage for a more concentrated taste. Fresh sage has a milder flavor than dried.

Prepare the sage: For fresh sage, remove leaves from stems, rinse, and pat dry. Chop or mince leaves as needed. For dried sage, measure out the amount called for in the recipe.

Add sage at the right time: Add fresh sage near the end of cooking to preserve flavor. Add dried sage earlier in the cooking process to allow flavors to mellow and blend.

Pair sage with complementary flavors: Sage pairs well with poultry, pork, apples, squash, and other fall flavors. It also complements garlic, onion, and other herbs like rosemary and thyme.

Use sage in various dishes: Incorporate sage into stuffings, pasta dishes, soups, roasted meats, and vegetable dishes. It can also be used to infuse oils, butters, and sauces.

Fry sage leaves: Fry whole sage leaves in butter or oil until crispy to use as a garnish or flavoring for dishes.

Make sage butter: Mix chopped sage leaves into softened butter to create a flavorful spread or sauce for meats, vegetables, or pasta.

Use sage sparingly: Sage has a strong flavor, so start with a small amount and adjust to taste. Too much can overpower a dish.