Sage
Salvia officinalis
similar veggies
Rosemary, thyme, oregano
A quick introduction
Together with oregano, lavender, rosemary, thyme and basil, sage is one of the most popular herbs in Mediterranean cuisine. Sage leaves are pale green and velvety to the touch. The back of the leaf is covered by small soft hairs, which gives it a white sheen. Whereas sage is safe to eat raw, it can be a little tough and bitter.
Storage
In a closed container in the fridge.
Season
spring to fall
Suggestions for preparation
Use sage to flavour roasted meat and vegetables simply by adding it to your baking tray. Adding some sage to boiling water is also a great way to infuse its flavour into beans. Sage leaves can also be gently fried to create crispy sage chips. For a delicious and simple pasta sauce, brown some butter and let the sage give off its aroma. Pour it on top of fresh pasta, especially stuffed ones such as ravioli, and top it with a sprinkle of parmesan cheese!
recipes
Potato gnocchi with sage butter
A recipe by Ottolengi for pasta with walnuts and sage
Roasted pork chops with sage