herb helper a dictionary of common cooking herbs: sage |
sage
The long, narrow, velvety, gray-green
leaves of the sage plant have a slightly bitter, musty, mint flavor. A native of
the Mediterranean, sage has long been used in that region of the world for both
medicinal and culinary purposes. It makes a fine addition to meat and poultry
dishes, bean dishes, hearty soups, savory breads and stuffings, as well as
butter and cheese-based sauces.
classic uses: sage brown butter, white beans with sage |