What Is Sage?

Sage is an evergreen shrub part of the mint family. It has oval, dusty gray-green leaves with woody stems. 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. There are many varieties of sage, but the species used for culinary purposes is known as common sage, garden sage, kitchen sage, or Salvia officinalis.

Culinary Use

To cook with fresh sage, remove the leaves from the stems, rinse with cold water, and dry well. Cut according to the recipe instructions; sage leaves are often sliced into chiffonade, chopped, or minced. Dried rubbed sage and powdered sage can be measured out and simply added to the recipe. The large leaves of sage can also be deep-fried to yield a flavorful, crispy chip that can then be used as a garnish or seasoning on a variety of dishes.

Whether you use fresh or dried sage will determine when the herb should be added to the recipe. Although fresh sage can be incorporated at the beginning, as it is strong enough to retain its flavor throughout the cooking process, it is best to add the herb toward the end to capitalize on its unique taste. Dried sage should be added at the start so the flavor has time to mellow. Keep in mind that a little goes a long way—if you’ve never used sage before, add just a bit at first, sprinkling in more to taste. Sage is often paired with other herbs such as thyme, marjoram, and rosemary and harmonizes well with garlic, onion, oregano, parsley, and bay leaf.

Health Benefits

•   Rich in Antioxidants
•    Support Brain Health
•    Lowers Blood Sugar Level
•    Lower Bad LDL Cholesterol
•    Fights Inflammations
•    Protect against certain Cancers

Nutrition Value

A teaspoon of Sage weighing 0.7g contains:

• Calories: 2
• Total Fat: 0.1g
• Carbohydrates: 0.4g
• Protein: 0.1g

Forms Available

• Dried leaves