Sage

Sage provides an earthy aroma, perfect for hearty dishes and stuffings.

Flavor

How to use it

Butter Infuser. Sauté sage in butter; camphor oils enhance meats or pasta.

Stuffing Enhancer. Use in stuffing; thujone oils enrich savory notes.

Common mistakes

• Too much sage overpowers with thujone oils.
• High heat changes volatile compounds, affecting flavor.

What goes with sage

• Butter. Sage and butter create an iconic sauce base with nutty aromas.
• Turkey. Sage has earthy oils that match turkey's mild richness for a classic pairing.
• Pumpkin. Sage's piney, earthy leaf balances pumpkin's sweetness, as in classic ravioli.
• Pork Shoulder. Sage's camphoraceous scent suits the fattiness of pork shoulder.
• Apple. Piney, peppery sage balances apple's sweetness in stuffings and pork dishes.
• Ricotta. Sage's piney leaf, fried in butter, suits ricotta-filled pasta.
• Rosemary. Rosemary and sage are both resinous and stand up to roasts and rich meat.
• Sweet Potato. Sage's earthy pine balances sweet potato's sugar, especially when fried in butter.

Try tonight

• Use in roasted turkey stuffing.
• Crisp up in a pan for a garnish.
• Infuse in brown butter for pasta.

Storage

Store fresh sage in the refrigerator within damp paper towels or dry in cool, airtight containers.