Sage, salvia officinalis, is an aromatic herb commonly used in cooking. In the dried version it is comfortable and modern, but when fresh it gives the recipes a pleasant, more delicate note tending to lemon. Although fresh sage is often available in supermarkets, many prefer to grow it in the kitchen garden, garden or on the windowsill. Frequently combined with poultry and pork, sage is also suitable for flavoring cheeses and spirits. Here are some useful tips for using it in the kitchen.
Steps
Method 1 of 3: Using Fresh Sage
Step 1. Grow sage yourself
You can buy it in seeds or small plants, you will find it available in every garden store. Sage can be planted directly in the ground or in pots.
Step 2. Pick the sage
Once it has grown, you can cut the youngest, tenderest twigs from the small leaves from the plant using a pair of gardening scissors.
Step 3. Wash the sage
Rinse the sage sprigs under cold running water. Pat it dry with kitchen paper.
Step 4. Separate the leaves from the stems
Use your fingers to remove the sage leaves from the clean twigs.
Step 5. Add sage to your recipes
Use the leaves whole or chopped into small pieces, according to the recipe instructions.
Step 6. Store excess sage
If you cut more sage than you need, you can keep the whole sprigs in the refrigerator for up to three days.
Method 2 of 3: Using Dried Sage
Step 1. Purchase dried sage
It is available in the supermarket spice shelf. Before putting it in your cart, check its expiration date.
Step 2. Dry the fresh sage yourself
If you don't want to buy it ready-made or if you have excess fresh sage, try drying it yourself.
- With a pair of secateurs, cut young, non-leathery twigs from the sage plant.
- Cut them in the morning, immediately after the dew has dried.
- Use a rubber band to group several sprigs of sage into a single bunch.
- Hang the bunch to dry in a dry and warm place.
- With gentle movements, detach the leaves from the branches as soon as they become crumbly.
- Crumble the leaves into small pieces.
Step 3. Store the excess
Store the dried sage in an airtight container and store it in a cool, dark place.
Step 4. Add sage to your recipes
Dose it carefully and use it in the quantities indicated by the recipe, sage is an aromatic herb with an intense taste.
Method 3 of 3: Using Sage in the Kitchen
Step 1. Create a bouquet garni
To do this, mix 1 tablespoon of chopped leaves of the following herbs: sage, rosemary, thyme, tarragon and marjoram. Tie them in a small piece of food fabric or spice filter and use them to flavor soups, sauces and stews.
Step 2. Make a sage filling
Mix 1 teaspoon of dried sage, ¼ teaspoon of salt, ¼ teaspoon of pepper and 120ml of melted butter. Add 550 g of diced dry bread, 75 g of chopped onion and 75 g of finely chopped celery. Combine all the ingredients in a large bowl and use them to stuff the chicken or turkey before baking.
Step 3. Season the sausages with sage
Add 1 tablespoon of finely chopped fresh sage or ½ teaspoon of dried sage for every 900g of your favorite sausage dough.
Step 4. Make a sage and orange juice marinade
Mix 60 ml of freshly squeezed orange juice, 2 tablespoons of lemon juice, 1 tablespoon of chopped fresh sage, 3 tablespoons of brown sugar, 1 teaspoon of salt, 1/4 teaspoon of pepper and 120 ml. of Dijon mustard in a large bowl. Then marinate up to 1,350kg of boneless chicken or pork for 1-3 hours (in the refrigerator) before grilling on the barbecue or in the oven.
Step 5. Season the baked chicken
Lightly grease a whole or chopped chicken, you can use oil or melted butter. Then sprinkle the meat with chopped fresh sage mixed with rosemary, marjoram, salt and pepper, then bake as usual.
Step 6. Make a sage dressing
In a blender, mix 240g cream cheese, 80ml sour cream, 35g grated Parmesan, 60ml mayonnaise, 1 tablespoon lemon juice, 2 tablespoons chopped fresh sage leaves, and 2 tablespoons of chopped fresh celery leaves. Blend until the sauce is smooth and homogeneous, then place it in a container and refrigerate it for 5-8 hours to allow the flavors to blend with each other. Serve your dressing at room temperature.
Advice
- Even dried herbs can deteriorate and expire. Then label your jars. Most herbs and spices keep for about 1 to 2 years, after which they begin to lose their flavor.
- Because it promotes digestion, sage is often paired with fatty meats.
- Note if your recipes call for the use of fresh or dried sage. The general rule is that 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
- Sage tea can be used to gargle in case of a sore throat.
- Sage tea is used as a moisturizing and darkening rinse for gray hair.
- Sage is a highly decorative element. In cooking, you prefer sage known as white.
- With its silvery leaves and blue flowers, so loved by bees, sage is an excellent decorative element for the garden. Sage is a short-lived evergreen plant.
