Sage is a highly versatile herb that can enhance the flavor of many savory dishes. It has a slightly earthy flavor that pairs well with other savory ingredients. Here are a few tips on how to use sage in cooking to make the most of this delicious herb.
Sage uses in cooking
Sage is an extremely versatile herb used to impart flavor in many classic savory dishes across cuisines.
With its soft, velvety texture and earthy, slightly peppery flavor, sage complements hearty meats, creamy pastas, rich sides, and more.
When cooking with sage, you can chop fresh leaves to add throughout a dish, use whole leaves for frying or grilling, incorporate powdered sage into rubs and marinades, or infuse the herb into oils and butters.
Some common uses of sage in cooking include:
- With meat – The herb’s woodsy flavor complements pork, chicken, turkey, lamb, duck, and game meats extremely well. Sage can be used in marinades and rubs for meats, mixed into sausage meat, or chopped and added to stuffings. Whole sage leaves can also be fried in oil and used to garnish meat dishes.
- In pasta – The Italians often add chopped or ground sage to butter-based pasta sauces paired with rich cheeses like Parmesan or ricotta. It also complements creamy mushroom or butternut squash-based pasta sauces.
- With vegetables – Sage’s flavor stands up to assertive veggies like beans, lentils, potatoes, and sweet potatoes. It is often mixed with garlic and olive oil as a roasted veggie seasoning. Pureed with oil or butter, it makes a great drizzle for roasted root vegetables.
- In wine-based sauces – Sage is an element of many pan sauces made with wine or broth and drizzled over poultry, pork, or gnocchi. It also pairs well with lemon and capers in sauces for fish.
What does sage taste like?
Sage is a woody herb with a pungent aroma and peppery taste, with notes of camphor and eucalyptus.
It has a very bold flavor which can make foods bitter if you use too much. When cooking with sage, a little goes a long way.
It has an oily, velvety texture, and more substance than most other herbs, making it a great addition to stuffings.
What does sage go with?
The flavor of sage enhanced many foods with a high fat content.
It goes well with most meats (particularly ground meat), particularly beef, pork, lamb, game meats, and all poultry.
It also pairs well with pastas, risottos, and gnocchi. Finely chopped it makes a fantastic addition to fillings for ravioli.
Sage is also a great pairing with butter or oil. Finely chopped it may be used to make a tasty herb butter, or combined with nuts and cheese and blended into a pesto.
The woody flavor of sage also goes well with any of the fall and winter vegetables, like winter squash, pumpkin, potatoes, parsnips, or sweet potatoes.
How to use sage in cooking
To prepare fresh sage for cooking, strip the leaves off the woody stems. The leaves can then be sliced into thin ribbons in a chiffonade cut, or roughly chopped.
Chiffonade is best for garnishes or adding raw to finished dishes. Rough chopping releases more essential oils for cooking. Add the chopped fresh sage at the end of cooking so the delicate leaves don’t burn.
Finely chopped leaves are often added to stuffings, filling for ravioli (with cheese), or sausages, before cooking.
Fresh sage shines in pasta sauces like browned butter and sage tossed with gnocchi or ravioli. It makes a bright addition to lean meats like pork chops, chicken, and fish.
Whole fresh sage leaves can also be fried briefly in olive oil until crispy and used to garnish roasted meats, pastas, or creamy risottos. The fried whole leaves add a lovely crunch.
Fresh sage brings a savory-sweet pop of flavor and texture to soups, stews, stuffings, vegetable sides, and more when added in the final 5-10 minutes of cooking.
Use sage moderation, as the distinct flavor can overwhelm. Start with 2-3 leaves per serving and adjust amounts as desired.
Fresh vs dried sage
Fresh and dried sage provide distinctly different flavors and textures to dishes.
Fresh sage has a brighter, more pronounced herbal quality with subtle floral notes. The soft leaves add texture when used whole or chopped. Dried sage imparts a deeper, more robust, earthy flavor lacking the subtlety that fresh sage has.
There are two main types of dried sage:
- Rubbed sage – Coarsely crumbled leaves with a slightly gentler flavor than ground. It adds a nice texture sprinkled on items like breadcrumbs, pizza, and pasta.
- Ground sage – Finely powdered with an intense, concentrated flavor. Use a light hand as it can overwhelm the other flavors in the dish. Excellent seasoning for meats, stuffing, stews, and roasted veggies.
- Rubbed for fresh: Use 1 teaspoon per 2 fresh leaves
- Ground for fresh: Use ¼ teaspoon per 2 fresh leaves
- Ground for rubbed: Use ¼ teaspoon ground for every 1 teaspoon of rubbed sage
In general, dried sage is best for slow-cooked dishes where the bold flavor can mellow – like roasts, braises, soups, stews. Fresh sage brightens quicker cooking dishes as garnish or finishing flavor – pastas, sauces, sautés.
For the best results, use fresh sage at the end and dried sage at the beginning of cooking for well-integrated, balanced flavor.