Sage will forever be associated with American Thanksgiving. It’s the herb that makes turkey and stuffing smell so inviting and delicious. It has a salty, tangy, earthy aroma, and can be used fresh or dried. It’s very good in poultry dishes, but can also be used with fish and pork.
Sage can be used fresh, dried, crushed or ground. Ground Sage is great in soups and sauces. I use it, along with basil, oregano and thyme, in my spaghetti sauce. It brings a brighter flavor to tomato based foods.
Sage is also really easy to grow. Indoors, or outdoors, it doesn’t like its feet wet and it loves sun and heat. It is considered to be a perennial plant, which means it comes back every Spring, once it’s established. And, it spreads, so if you plant it outside, give it some room.
Sage is definitely an herb you’ll want to include in your kitchen pantry. It is one of the most common herbs used in cooking.