The #1 Underrated Herb, According to a Food Writer

At the mention of herbs, some common greenery always comes to mind: parsley, cilantro, basil … but rarely ever sage. In fact, the earthy enigma tends to be overlooked altogether when choosing herbs for recipes that fall outside the Thanksgiving or winter categories. Perhaps people don’t know just how versatile an herb it truly is, or that it’s in season for most of the year. (It flourishes in the summer.)  Whatever the reason for sage’s underrated status, I’m sharing why it’s an herb you should be reaching for more often.

Health Benefits of Sage

Most herbs possess some sort of health benefit or medicinal quality, such as the use of dill for promoting digestion and healthy cholesterol and blood sugar levels. Sage is no different, in that it packs health perks too. “Sage is in the mint (Lamiaceae) family along with many other beloved culinary herbs such as oregano, thyme, rosemary, lavender and others. Like other members of the mint family, sage has strong aromatic volatile oils that calm the nervous system, stimulate digestion and support the immune system,” says Brittany Nickerson, herbalist and owner at Thyme Herbal. “It’s [also] a great astringent and antiseptic that can be applied topically to scrapes, cuts and rashes or gargled for a sore throat. Internally, I often use [sage to make teas] during cold and flu season to support the immune system and the respiratory system,” she says.

How to Pick the Best Sage

When it comes to store-bought sage, the unfortunate truth is that you’re pretty much at the mercy of whatever leaves are stuffed into those tiny plastic boxes found on the shelves in the produce department. Even so, be sure to pop the box and look for signs of soggy, bruised or browned leaves—avoid those containers, if at all possible. 

Whether you’re purchasing sage from a grocer or farmers’ market or harvesting it from your garden, look for leaves that are a vibrant grayish-green color, are blemish-free and have a strong herbal smell and a fuzzy layer that feels smooth to the touch.

Creative Ways to Use Sage

Sage often gets the most attention during the fall and winter when added to foods like stews and stuffings for holiday get-togethers. However, sage is most potent and flavorful when harvested in summer and early fall. The herb also stores well, making it something that can be used in dishes year-round.

Because raw sage does have a spongy texture, it’s more pleasant to consume cooked or steeped, so you’ll find that it’s less popular in cold preparations such as summer salads where you might otherwise find raw herbs in abundance. 

Some of my favorite opportunities for cooking with sage include making classic Chicken Saltimbocca and Roasted Root Vegetables with Sage Brown Butter or using it to flavor sauces like our Roasted Cherry Tomato & Sage Sauce.

While the heating process allows the herb’s full aroma and flavor to come forward, there are also several inventive ways to use sage that don’t require any heat. So, the next time you have an overabundance of sage, try out some of the following ideas to keep it from going to waste:

• Chop sage leaves and add them to compound or herb butter recipes to spread on bread, flavor grilled meat or poultry, stir into pasta or rice, or melt as a dip.
• Flavor your cocktails by using fresh sage leaves as a garnish.
• Make sage-infused honey by adding fresh sage leaves to a jar, covering with honey and storing for four to six weeks before use.
• Dry leftover sage leaves, grind and add to salts, or use them as you would more common dried herbs like oregano or thyme.

How to Store Sage

If you don’t think you’ll be able to use up all of your fresh sage within one to two days from purchasing or harvesting it, Nickerson says it’s best to avoid washing the leaves before use, which will extend their life span.

To keep sage leaves from spoiling quickly, submerge the stems in water (in a cup or small vase) to keep them hydrated and avoid direct sunlight. They can also be put into an airtight storage container or bag and placed in the refrigerator or freezer.

To preserve sage for up to two years, you’ll want to dry it. The two simplest methods include hanging it or laying it flat. To use the hang-dry method, bind the stems together with string and hang the bunches in a dark, well-ventilated area until completely dry—about five to seven days for sage. Alternatively, you can lay them flat on a screen in a similar environment. The idea is to provide the opposite of their growing conditions (think water and sunshine), removing moisture and light while preserving their color, flavor and fragrance.

The Bottom Line

Sage is an herb that can be used year-round. It’s especially vibrant in the summer, and you can use sage to flavor sauces, meats, herb butters, cocktails and more. When shopping, look for leaves that are a vibrant grayish-green color and are blemish-free. Creating a sage “bouquet,” with the cut stems in a jar of water in your fridge, can keep the leaves fresh and ready to add their delicious earthiness to dishes.