Sage is a source of vitamin K and a source of fiber, calcium, iron, and manganese. The nutrient-dense herb also contains copper, magnesium, zinc, and omega-3 fatty acids as well as trace amounts of some B-complex and A vitamins, folate, vitamins C and E, beta-carotene, lutein, and zeaxanthin. Sage leaves contain flavonoids, volatile oils that include terpenes, rosmarinic acid, tannins, camphor, salvene, cineol, and pinene.
How To Use:
- Sage should be used sparingly as its flavor can overpower other flavors.
- Sage can be used fresh though it is often used in cooked applications.
- Chop fresh leaves for herbed rubs, marinades, and dressings.
- Add fresh leaves to clarified butter for tossing with pasta or blanched vegetables.
- The aromatic herb pairs well with pork, sausage, and lamb as well as poultry and strong cheeses. Sage can be dried and can be used for tea or ground and used as a spice.
- Add fresh or dried to stocks, soups, and stews.