AI-generated illustration.
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What is it?
Common culinary sage is Salvia officinalis. The leaves can be used fresh or dried.
«Strong and herbal, with a slightly camphor-like note.»
Background
Fresh leaves make it easy to use a few at a time. With dried sage, taste as you go rather than assuming the same amount will work.
Flavour profile
A strong herbal flavour with a slightly camphor-like note. Even a little can have a strong flavour.
Pairs well with
Pork, chicken, beans, potatoes, pumpkin and gnocchi.
Try a few leaves in olive oil over a moderate heat, and use the oil for gnocchi or potatoes. Watch so the leaves do not turn black.
Did you know?
Salvia is a large plant genus. Here we stick to culinary sage, Salvia officinalis.
Common mistakes
Too many leaves or badly burnt leaves can produce a dominant, bitter result.
Know the difference
Ornamental salvias form a large group. This guide covers culinary sage, not every plant sold as Salvia.
Good to know
Sage leaves can give gnocchi both flavour and texture. Watch them as they fry: burnt leaves make the oil bitter.
Other flavours to try
Garlic, lemon, black pepper and a small amount of rosemary.
Try it with
Toss fried gnocchi with a little sage oil and taste before adding cheese.
When to go easy
Sage can quickly dominate a mild fish sauce. Test one small leaf in a little sauce before adding the herb to the rest.
Storage
Keep fresh leaves and stems chilled, and use them while they are in good condition. Keep dried herbs tightly closed somewhere dark and dry, away from cooker steam. Follow the advice on the packet too.
Try it yourself
Fry two small portions of potatoes and add a little finely chopped sage to just one. A tasting idea for your kitchen, not a Sapidus test result.
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