Sage

Sage is a strong, aromatic herb with a warm, spiced flavour and a lightly bitter, resinous edge. It is often used with richer ingredients such as butter, cheese and meat, and also gives vegetables, pulses and pasta a distinctive Mediterranean depth.

Latin name: Salvia officinalis
Origin: Mediterranean region
Plant family: Lamiaceae (mint family)
Height: 30–70 cm
Flowering period: May–July
Lifespan: perennial (subshrub)

Description

Sage is a shrubby herb with grey-green, velvety leaves and a firm, woody base. The plant has an intense scent: aromatic, warm and lightly camphor-like. In the garden, sage gradually forms a compact, sometimes slightly woody clump, with purple or bluish flowers in spring and early summer that are also attractive to insects. Culinary sage is especially well known from Italian cooking, but it appears in many European cuisines wherever rich dishes call for an aromatic counterpoint.

In the kitchen

Sage has a pronounced flavour; a few leaves are often enough. The herb is classically paired with butter, think of melted sage butter over gnocchi or ravioli, with poultry, pork and sausage, and with robust vegetables such as pumpkin, mushrooms and cabbage. It also works well with beans, lentils and potato dishes, because sage gives mild flavours more structure and warmth.

You can use sage both fresh and dried. Fresh leaves are more aromatic and somewhat rounder; dried sage is more concentrated and can turn bitter more quickly. Briefly frying it in butter or oil softens the sharpness and makes the aroma nuttier. Be careful with prolonged, intense heat, as the flavour can then become harsh and bitter. A useful technique is to add a whole leaf while frying or simmering and remove it afterwards, so that you keep control over the intensity.

In the herb garden

Sage likes sun and dry, well-drained soil. Soil that stays too wet, especially in winter, is often its biggest enemy; an airy spot or a pot with drainage therefore works well. Preferably harvest young shoots and leaves, as these are softer and milder in flavour. Regular pinching encourages compact growth and prevents the plant from becoming woody too quickly.

Lightly prune sage in spring to rejuvenate old, woody parts, but do not cut too deeply into bare wood, as sage is less reliable at regrowing from it. After flowering, you can also trim the plant back a little to keep it neat. For short-term storage, sprigs can be kept in the fridge, loosely wrapped; you can also freeze the leaves, for example in butter or oil, so that the aroma is better preserved.