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.
