Sage leaves are used as a herb they are a common flavouring in Mediterranian cooking, especially French and Italian food. It is also common in British cooking, it’s added liberally to sausages and stuffing for birds like turkey and chicken. Sage and onion stuffing is particularly popular at Christmas!
Sage plants are small shrubs. The leaves have a silvery grey colour. It has a robust smell and taste. Unlike other herbs, it’s very rarely used raw as it has a slightly bitter taste. Sage is sold both fresh and dried. Fresh sage should be kept in the fridge, it will remain fresh for up to a week.
Sage leaves are used pasta sauces, risottos and it is sometimes added to burger patties.
Fresh sage fried in butter is used to flavour pasta and vegetable dishes.