Sage is a savoury herb with a distinctive and memorable flavour. The pointed oval leaves are velvety soft and can be green to silvery-grey in colour. The deep and pungent flavour enhances rich ingredients and is especially recommended for use in fatty recipes, where it is thought to aid digestion.
Choose sage with small, fresh looking leaves. Avoid leaves that have black patches, are wilted or appear dry. Store sage in a plastic bag in the fridge for up to three days.
To dry sage for longer storage, gather the sage into small bundles and tie the stems together with cotton thread. Cut several holes in a paper bag and slip the bag over the sage bundle, taking care not to let the leaves touch the bag. Tie the bag to the stems and suspend the bundle upside down in a warm, dry room for about two weeks. Store dried sage in an airtight container for up to six months.
Did you know? Sage is one of the few herbs that becomes more flavourful when dried. Use special care when using dried sage in recipes because adding too much will enhance the bitter properties of the herb.