Sage has been used for hundreds of years and is known for its culinary and medicinal uses. The Romans most likely introduced the herb to Europe after encountering it in Egypt. It became a commonly used herb throughout Europe during the Middle Ages and it was sometimes referred to as “Sage the Savior” because if its healing properties. At one point it was even thought useful in preventing the contraction of the Black Plague.

Taste and Uses

Sage is described as having a warm, almost minty taste that is somewhat bitter. It is a pungent herb that is most traditionally paired with meat or meat accompaniments such as stuffing or sauces. Most people are familiar with the taste of sage in sausage; however, it can be used in a wide variety of dishes.

Kitchen Tips

Uncooked sage will give you the strongest flavor. Add it fresh to get the full impact of flavor or cook it to decrease its prominence in a recipe. To use North Shore Living® Sage gently snip the amount you need from the root ball, wash and pat dry. You can use a full sprig of sage or remove the leaf from the stem. If you intend on mincing the herb remove the leaf from the stem and mince with a sharp kitchen knife. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living®. Try one of our recipes or simply pair it with some of the ingredients suggested below:

  • Vegetables: artichoke, butternut squash, celery, fennel, mushroom, potato, sweet potato, tomato
  • Seafood: clam, oysters, salmon, scallops, shrimp, tilapia, trout
  • Meat and Poultry: bacon, boar, chicken, pork, prosciutto, steak, turkey, veal
  • Soups and Sauces: bean, butternut squash, gravy, mushroom, potato, pumpkin, stock, tomato, vegetable
  • Dairy: bleu cheese, cheddar, fontina, goat cheese, gorgonzola, Parmesan cheese, cream, poached eggs
  • Legumes and Grains: herbed breads, pasta, risotto, stuffing, white or cannellini beans
  • Fruit and Dessert: apple, apricot, fig, grape, lemon, pear, plum, rhubarb
  • Herbs and Seasoning: arugula, bay leaves, chives, nutmeg, rosemary, thyme

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