Less lauded today than in history, but still a valuable ingredient.

Sage enjoyed a lofty reputation in the Middle Ages, when it was used to treat a variety of ailments, burned to ward off evil and grown abundantly in monastery herb gardens.

Popular in Britain, sage is included in some European and Middle Eastern cuisines. Traditionally sage and onion flavor the stuffing served alongside roast fowl on Thanksgiving and Christmas in America and the UK. Sage leaves accompany roast fish and meats well, lending them a soft, sweet flavor. Try adding a few leaves to cream or tomato sauces too.

Sage has a soft, delicate flavor that is best added toward the end of the cooking process. Doing so will allow it to lend its best contribution to your dish.


Wrap fresh sage leaves with a damp paper towel and store in your refrigerator. Alternately, place in a small container on your counter with the stems submerged in water. The leaves should keep well for up to a week. Dried sage should be kept in an airtight container in a dark, cool place.