Salvia officinalis

Origin: The Mediterranean.

Flavour: Woodsy, fresh, minty, warm with hints of citrus.

Uses: Stuffing, sausages, tea, sauce, chicken, pork.

Dishes: British bangers, British sage derby cheese, pasta with brown butter and sage, veal or chicken saltimbocca with sage and prosciutto, baked butternut squash and pumpkin risotto with sage, sage tea, baked pork tenderloin with sage and apple chutney, fish with brown butter and sage, Thanksgiving dressing with marjoram and sage, pan fried chicken with mushroom sage sauce, slow cooked lamb shanks with garlic and sage, orange cake with olive oil and sage–
Moroccan inspired rice pilaf– , sage scones with dried fruit, cornbread dressing with sage.

Compliments: Rosemary, parsley, thyme, marjoram, bay leaf, oregano, basil, mint, cinnamon, coriander seed, chervil, nutmeg, mace, paprika, cardamom.

Substitutes for Sage: Marjoram, thyme, savory, oregano, tarragon, rosemary, bay leaf, poultry seasoning.

Every time sage is an ingredient in a meal that I eat I get nostalgic because I have enjoyed every dish with this woodsy and aromatic herb. There has always been a happy occasion associated with this herb. Come to think of it, I was dining at beautiful restaurant located unassumingly on a lower level and I had the BEST saltimbocca to date. The combination of seasoned chicken, sage and prosciutto was perfectly balanced. The desserts were out of this world too. That meal was incredible. Sorry to drift off, I love to daydream.
Okay, let’s get back to it.
Sage pairs so well with other herbs and spices because of its flavourful framework. You taste a bit of citrus, mint, earthiness and warmth with each bite.
Dried sage is a herb that I keep in my pantry because of its versatility in sweet and savoury recipes. I use the following varieties at home and they are on the Jem’s Favourite list of herbs. Combine Ground Sage with cakes, gravies, soups and beverages. Include Dried Sage Leaves in your holiday stuffings, roasts, pasta dishes, braised vegetables and stocks.