Sage is a green leafy herb with long, narrow leaves characterized by their fuzzy feel and silver-tint. Strongly aromatic with an intense herbaceous flavor, Sage should be used sparingly. Fresh Sage is more flavorful than in its dried form.
Using fresh Sage chopped or chiffonade (roll the leaves and slice thinly) for herbed rubs or marinades. Add fresh Sage leaves to clarified butter for pastas. Sage can be fried in butter or oil and used as a garnish on a variety of dishes. This strong and aromatic herb pairs well with meats, such as pork, sausage, and lamb as well as poultry or soft cheeses. Add Sage to stocks or soups to enhance their flavor. Dry Sage for teas or to use as an addition to sauces.
Tri-color sage mix enhances veggie trays and hors d'oeuvre platters. Perfect garnish for grilled meat.
Purple Sage Herb Tops especially give a colorful accent to vegetable trays. Great garnish for grilled meat.