Sage  [SAYJ]     This native Mediterranean herb has been enjoyed for centuries for both its culinary and medicinal uses. The name comes from a derivative of the Latin salvus , meaning "safe," a reference to the herb's believed healing powers. The narrow, oval, gray-green leaves of this pungent herb are slightly bitter and have a musty mint taste and aroma. There's also a variety called pineapple sage, which has an intensely sweet pineapple scent. Small bunches of fresh sage are available year-round in many supermarkets. Choose sage by its fresh color and aroma. Refrigerate wrapped in a paper towel and sealed in a plastic bag for up to 4 days. Dried sage comes whole, rubbed (crumbled) and ground. It should be stored in a cool, dark place for no more than 6 months. Sage is commonly used in dishes containing pork, cheese and beans, and in poultry and game stuffings. Sausage makers also frequently use it to flavor their products.

    If you've got it but don't know what to do with it, below are suggested dishes that the herb complements nicely.

Salads bean; chicken; pasta
Soups & Stews chicken; fish; minestrone; pea; potato; tomato; vegetable
Fish & Poultry chicken; duck; goose; halibut; sole; turkey
Meats beef; lamb; pork; rabbit; sausages; veal; venison
Vegetables beets; Brussels sprouts; carrots; celery; eggplant; onions; peas; tomatoes; winter squash
Pasta; Grains;
Dried Beans 		bulghur; polenta; rice
Cheese & Egg Dishes cheese spreads; egg salad; scrambles
Sauces butter; cheese; cream; meat
Miscellaneous marinades; savory breads; stuffings


Herb-Spice Index «--- Return To ---» Main Page Index