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

Scientific Binomial Name: Salvia officinalis

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 extensively in cooking meat, poultry, stuffing 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.

Storage: Fresh Sage should be wrapped in paper towels, placed in a plastic bag and stored in the refrigerator for 4 to 5 days.

Fresh Sage leaves can be covered in olive oil and stored in the refrigerator for up to 2 months.

To freeze fresh sage leaves, wash and pat dry, remove leaves from the stems, and pack loosely in freezer bags. Freeze up to 1 year. Note: Freesing Sage will intensify the flavor of the herb so adjust accordingly.

Seasonal Information

Sage is available year-round.

Sage Nutritional Information

Serving Size: 1 tbsp (2g)
Amount Per Serving
Calories 6	Calories from Fat 2
	% Daily Value*
Total Fat 0	0%
Saturated Fat 0mg	1%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 1g	0%
Dietary Fiber 1g	3%
Sugars 0g
Protein 0g
Vitamin A 2%	Vitamin C 1%
Calcium 3%	Iron 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Sage is very low in Cholesterol and Sodium. It's also a good source of Vitamin C, Vitamin E (Alpha Tocopherol), Thiamin and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium and Manganese.

Sage Tips & Trivia

The Latin name for Sage, salvia, means "to heal". Over the centuries Sage has been recommended as a cure for almost every ailment imaginable.
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.