Sage has a savory, slightly peppery flavor and makes a great addition to any sauce, while roasting veggies, or in a stuffing. Grind the leaves, chop them finely, or gently crisp whole leaves up in a hot pan with a little olive oil to scatter on top of any dish for an extra boost of flavor.
Sage is very good in dressings and as a seasoning for potatoes and tomato sauces. Complimentary flavors are onion, garlic, thyme, oregano, parsley, bay leaf, and rosemary. Cooking mellows sage, so for the fullest flavor, add it at the end of the cooking process. Add a few leaves of sage and mint leaves to a hot brewing pot of tea for a refreshing drink.
To store, simply wrap the sage leaves in paper towels and put them in a bag in the fridge. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the fridge, about two weeks. The flavoured oil is liquid goid on its own and can be used to saute vegetables or dip bread in for a lovely hint of sage.