Storage

Sage can be wrapped in a paper or kitchen towel and stored in a plastic bag in the refrigerator for up to one week. Fresh leaves can be covered in olive oil and stored in the refrigerator for up to two months, and the flavoured oil can be used for sautéing or salad dressing.

Freezing

To freeze, wash and pat dry, remove leaves from stems, and pack loosely in a freezer bag. Freeze up to one year.

How to cook it

Cooking mellows the flavour, so add towards the end of cooking. Use 1/3 dried sage if substituting dried for fresh, as fresh sage is milder in flavour.

How to use it

Sage has a slightly bitter flavour, with a hint of lemon. A popular poultry seasoning, it also works well with fatty meats such as pork, sausage, goose, and lamb. Sage goes well in stuffings, beans, potatoes, risotto, cheese dishes, and tomato sauces. Complementary flavours include onion, garlic, thyme, oregano, parsley, bay leaf, and rosemary.