Varieties
Sage is available as fresh or dried leaves. Dried sage is either “rubbed” or ground; rubbed sage has gone through a minimum grinding to become a fluffy, velvety powder, while ground sage is more finely ground.
There’s also a variety called pineapple sage, which has a vibrant sweet pineapple scent.
Preparation, uses, and tips
Best known for the quintessential flavor it provides to roast turkeys, sage need not be reserved for this use alone. It works well in dishes featuring pork, cheese, beans, and poultry and is a flavorful addition to herbed biscuits, lima beans, peas, zucchini, and cream soups. Chopped fresh, sage is mild enough to add to salads.
Sautéed fresh sage leaves provide an excellent crisp accent for baked squash and other winter vegetables.
Be sure to not overuse sage—just a touch enlivens a dish, whereas too much can give a bitter effect. Its bold flavor and scent become more powerful when dried.
Dried sage goes well with other assertive herbs, such as rosemary, thyme, and bay leaves.
Nutritional Highlights
Sage, ground, 1 Tbsp (5g)
Calories: 6.3
Protein: 0.2g
Carbohydrate: 1.0g
Total Fat: 0.25g
Fiber: 0.8g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
