Sage Cooking Tips and Usage
• Sage can easily overpower a dish. Use with a light hand when experimenting.• Sage works especially well with fatty meats such as pork, sausage, goose, and lamb, because it aids in the digestion. Sage is also very good in stuffings, beans, potatoes, risotto, cheeses, and tomato sauces.
• Complementary flavorings include onion, garlic, thyme, oregano, parsley, bay leaf, and rosemary.
• If you must, you may substitute thyme or poultry seasoning (which contains some sage) for sage. Secondary options include marjoram, rosemary, and savory.
• Thread sage leaves in between meats and vegetables for shish kebabs.
• Cooking mellows sage, so for fullest flavor, add it at the end of the cooking process.
• Fresh sage has a milder flavor than dried.
• 1 Tablespoon fresh chopped sage = 1 teaspoon dried
• 1/2 ounce fresh leaves = 1/2 cup leaves
• 10 thin fresh sage leaves = 3/4 teaspoon dried sage
More About Sage and Sage Recipes:
• Sage Selection and Storage• Sage Cooking Tips and Preparation
• Sage History
• Sage Recipes
Sage Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Cookbooks
| • | The Herb Garden Cookbook |
| • | The Herbfarm Cookbook |
| • | Herb Mixtures & Spicy Blends |
| • | Herbs & Spices |
| • | More Cookbooks |
