Sage (Salvia officinalis) is a herb native to the Mediterranean region, recognizable by its soft, light grey–green leaves. Sage is also considered a perennial plant, which means that, unlike annuals or biennials, it lives for more than two years and isn't limited to just one specific growing season.
Sage leaves are 2 to 3 inches long and are tapered. Because of the fine, velveteen hair-like projections on sage leaves, they have a slightly fuzzy or fluffy appearance and cottony texture, which can make it unpleasant to eat raw.
Sage has a pronounced herbal flavour that is earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon. It works well in heavier dishes with rich ingredients that can hold their own against such a bold flavour.
The common sage is an excellent choice for cooking because it grows well in different soil types. It is a good herb for seasoning meats and infusing butter and is often used as a garnish.
Sage is an herb that retains much of its flavour once it is dried. Drying concentrates the flavour and can give the herb a slightly bitter taste. Therefore, when cooking, less dried herb is added to the recipe than fresh.
Sage should be added early in the cooking process, rather than at the end of cooking like many delicate herbs. Frying a strong herb like sage mellows its flavour. Fried sage can be crumbled over a dish to heighten flavour at the last moment.
Sage is often found in many holiday dishes and is commonly used to season poultry or sausage, infuse butter, or to add flavour to root vegetables like sweet potatoes or parsnips.
Sage can also be used to add herbaceousness to sauces, meat marinades, pastries, and breads. Fresh sage leaves can be added to cocktails and teas for an instant hit of herbal flavour.
Sage
