Although sage is available year round, it is an herb used a lot around the holidays. It has fuzzy, oval, gray-green leaves that are pungent and slightly bitter. It has a musty mint taste and smell which is not surprising since it is from the mint family. Choose fresh sage leaves without soft spots, wilted or dried edges.
Fresh sage may be refrigerated for up to four days. Keep it wrapped in a paper towel and sealed in a plastic bag. To freeze sage, wash and dry the leaves, discard the stems, and pack loosely in freezer storage bags.
Sage is also available in dried forms -- ground and rubbed. Rubbed sage is a dry form that is really light and fluffy. It is difficult to sprinkle and has a tendency to stick together. Ground sage is denser and less powder-like than rubbed sage. Ground sage is stronger than rubbed sage.
Sage should be added at the end of the cooking process as it does not stand up well to boiling or heat.
Sage can be used with pork, duck, poultry, fish, veal, eggplant, ravioli, stuffing, tomatoes, apple, cheese and beans, among other things, and is a primary herb in poultry seasoning.
As with many other herbs, sage is also used for medicinal purposes. Sage is said to have tonic, antiseptic, diuretic and cleansing properties. It is believed to be effective against sore throats and mouth canker and to assist with digestion. Sage eases the digestion of fatty foods which is why it is often used with pork and duck.
If you have not previously tried sage, now is the time. Watch for our turkey gravy recipe coming soon for a great recipe using sage.
You may want to try sage and beer biscuits from our Easy Meals Examiner.
For information about other herbs, see our articles on thyme, chives, and cilantro,
See Mesa Food Examiner for other articles and recipes.
For questions, e-mail judy@simplyimpressive.com or see our website at www.simplyimpressive.com.
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