Herb Guide: Sage Country of Cuisine: International | Date Added: 4 Feb 2012

Serving Size, Ingredients and Equipment:

Sage tastes lemony, bitter, camphor, and powerful. Sage is the dried leaf of a shrub belonging to the mint family.

Cooking Instructions and Methods:

Use sage in omelets, fritters, soups, breads, marinades, sausages, meat pies, veal, fish, poultry, pork, duck, goose, squash, artichokes, tomatoes, asparagus, carrots, cabbage, organges, lemon, garlic, cheese, lentils, beans and poultry stuffing.