Sage Cooking Tips and Usage• Sage can easily overpower a dish. Use with a light hand when experimenting.
• Sage works especially well with fatty meats such as , sausage, , and lamb, because it aids in the digestion. Sage is also very good in stuffings, beans, potatoes, , , and tomato sauces.
• Complementary flavorings include onion, garlic, thyme, oregano, parsley, bay leaf, and rosemary.
• If you must, you may substitute thyme or poultry seasoning (which contains some sage) for sage.
• Thread sage leaves in between meats and vegetables for shish kebabs.
• Cooking mellows sage, so for fullest flavor, add it at the end of the cooking process.
• Fresh sage has a milder flavor than dried.
• 1 Tablespoon fresh chopped sage = 1 teaspoon dried
• 1/2 ounce fresh leaves = 1/2 cup leaves
• 10 thin fresh sage leaves = 3/4 teaspoon dried sage
More About Sage and Sage Recipes:• Sage Selection and Storage
• Sage Cooking Tips and Preparation
• Sage History
• Sage Recipes
|•||The Herb Garden Cookbook|
|•||The Herbfarm Cookbook|
|•||Herb Mixtures & Spicy Blends|
|•||Herbs & Spices|