Sage is the traditional poultry herb, but don't stop there

Sage is used often with poultry & especially with Turkey - as well as in meat and cheese dishes. Use Sage sparingly as the musty taste can be overpowering.

The OASIS has advice on how to select top-quality Sage. You'll find suggestions on how to prepare, season and cook using Sage, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information

Usage: Used in meat, poultry and cheese dishes.

Selection & Storage: Sage should be used sparingly since the musty taste can be overpowering. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Available year-round.

Sage Tips & Trivia

The sage plant came originally from the Mediterranean region. American's use of sage sprung from earlier medicinal uses, particularly the application of sage to rich foods to facilitate digestion.
There are scores of fascinating legends concerning sage - enough to warrant a 400-page book on the herb some 300 years ago. Sage has been credited with the ability to do everything from improving one's memory to achieving immortality.