Sage

• Sage is commonly used to season poultry, such as chicken or turkey, especially in stuffings and roasts, adding a savory and aromatic depth. - Infuse oils or vinegars with sage to create flavorful dressings and marinades that complement meats, vegetables, and salads with an herbaceous touch. - Sage can be fried or sautéed until crispy and used as a garnish for pasta dishes, soups, or gnocchi, adding a textural and flavorful element. - Incorporate sage into bread and biscuit recipes to enhance the overall taste profile with its distinct savory and aromatic notes. - Brew sage tea by steeping fresh or dried leaves in hot water for a soothing and herbaceous beverage. - Season sausage and other ground meat preparations with sage to create flavorful patties, meatballs, or fillings for various culinary creations.

• Rich in antioxidants that help protect against cell damage.
• May improve brain function and memory due to its cognitive-enhancing properties.
• Can help lower blood sugar levels, supporting diabetes management.
• Possesses anti-inflammatory properties that may reduce inflammation in the body.
• Contains antimicrobial compounds that can fight off infections.
• May help lower bad cholesterol levels and improve heart health.

Fresh sage is best stored in the refrigerator. Wrap the leaves loosely in a slightly damp paper towel and place them in a plastic bag or airtight container. This will help maintain their moisture and prevent them from drying out too quickly. Dried sage should be kept in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat, to preserve its flavor and aroma for up to a year. You can also freeze fresh sage leaves by chopping them and placing them in ice cube trays filled with water or olive oil.