General Information: With narrow, oval, gray-green leaves, sage has the pungent flavor of musty mint. It is often used in Thanksgiving stuffing, but it can do so much more. The Italians fry sage leaves in butter to flavor pastas. Sage is drived from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayishgreen leaves take on a velvety, cottonlike texture when rubbed (meaning ground lightly and passed through a coarse sieve). Sage is available year-round.

Selection and Storage: Look for soft, silvery green leaves with no sign of brown spots. When sniffed, it should have a heady aroma. Refrigerate unwashed sage in a paper towel for up to four days.

Preparation and Cooking Tips: Sage is a natural partner with pork, poultry, and polenta. You can make sage-infused (flavored) oil easily. Reserve a few pretty leaves from a cup of fresh sage for garnish. In a saucepan over moderate heat, cook the sage in two cups olive oil. Heat until the herbs start to sizzle, but do not let oil smoke. Remove from heat. When cool, discard sage leaves. Place the reserved sage in a pretty bottle. Add the oil, making sure to cover the sage. Cork. (Note: if leaves are not covered by oil, they will mold.)

Geographical Sources
Sage is grown in the United States. It also is grown in Dalmatia and Albania.

Traditional Ethnic Uses
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States.

Taste and Aroma
Sage has a fragrant aroma and an astringent but warm flavor.

History/Region of Origin
The name "Sage" comes from the Latin word “salia,” meaning “to save.” Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. Although Sage is no longer used medicinally, it has become one of the world's most popular herbs.

Suggested Uses
Crumble leaves for full fragrance. Use ground Sage sparingly; foods absorb its flavor more quickly than leaf Sage. Sage is a wonderful flavor enhancer for seafood, vegetables, bread sticks, corn breads, muffins, and other savory breads. Top swordfish, tuna, steaks, chicken, and {recipesrecipesturkey} turkey pieces with Sagelemon butter. Rub Sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.

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