Recipe Details

Summary

Name: Sage

Category: Spices

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.