Sage Cooking Tips - How to cook with sage

Sage helps digest fatty foods

Sage on a cutting board
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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.
Secondary options include marjoram, rosemary, and savory.

• 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

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The Herb Garden Cookbook
The Herbfarm Cookbook
Herb Mixtures & Spicy Blends
Herbs & Spices
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