The strong and complex flavor of sage has slightly bitter hints of camphor and lemon. Prized for its medicinal and culinary uses, sage is most common in turkey stuffing on Thanksgiving and Christmas. But the zesty flavor of sage is too good to use just during the holiday season.
Instructions
1. Soak fresh sage leaves in olive oil, and store the bottle in the refrigerator for use in cooking for about 2 months. Pull the leaves from the oil and use them in your favorite recipes, or use the oil for sauteing or in vinaigrettes.
2. Use dry sage--the preferred preparation of the powerful herb--as the dried leaves have a lighter, less overpowering flavor. Dry the leaves, and store them in a sealed container in a cool, dark place. Rub the dried leaves between your hands to crush just before cooking.
3. Add sage to fatty meats such as pork, goose, sausage and lamb, as it stimulates digestion and adds a unique flavor. Sage can also be added to stuffing, potatoes, rice, beans, cheese and tomato sauces.
4. Complement the flavor of sage by cooking it along with oregano, bay leaf, rosemary, thyme, as well as onions and garlic.
5. Mix sage into the early stages of cooking for a more mellow flavor, or add in the last few minutes for a more full-bodied flavor.
Tags: dried leaves, flavor sage