Sage

Available in fresh or dried leaves whole, crumbled (rubbed) or ground.

Fresh sage can be refrigerated for about a week, while dried should be kept in an airtight container and stored in a cool dry place.

Sage is a wonderful flavor enhancer for seafood, vegetables, stuffings, and other savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.

Sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish-green leaves and, although it is a member of the mint family, has a musty, smoky aroma.

Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance. Use ground Sage sparingly as foods absorb its flavor more quickly.

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