Sage leaves are flat, fuzzy and dull green in color. Common sage has an elongated, narrow leaf; Biergarten sage (pictured) is characterized by a larger oval-shaped leaf more suitable for garnishes. Both types impart a lemony, pleasantly bitter taste.

Sage

(Salvia offininalis)

While the ancient Greeks and Romans first used sage as a meat preservative, American Indians thought of sage as a medicine, mixing it with bear grease for a salve used for curing sores, as an infusion for rubdowns and as a sort of leafy disposable toothbrush.

Menu Suggestions Try this:
  • Add fresh leaves to a green salad.
  • Chop coarsely and add to potato soups.
  • Garnish casseroles with whole leaves.