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Spices & seasonings · Dried herbs

Sage

Soft, grey-green herb with a strong, musky, slightly peppery flavour; classic with pork, poultry and butter.

Also called: dried sage, adaçayı, salvia

A kind of spices

4 recipes with it

Read the full spice guide: flavour, history and how to use it

What it is

Sage has velvety, oval grey-green leaves and a strong, earthy, camphor-like aroma. This record mainly covers dried (rubbed) sage, which is more concentrated; fresh leaves are often crisped in butter. It pairs with rich, fatty foods.

Salvia officinalis

How it’s used

  • Stuffing for roast chicken and turkey
  • Sage and brown butter for gnocchi and ravioli
  • Sausages and pork
  • Saltimbocca

Characteristics

Taste
Earthy, musky, slightly bitter.
Sold as
dried, fresh
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Airtight jar away from light; fresh sage keeps a week wrapped in the fridge.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
315 kcal
Protein
10.63 g
Carbohydrate
60.73 g
Fat
12.75 g
Fibre
40.3 g
Sugars
1.71 g

USDA FoodData Central: Spices, sage, ground.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with sage

More dried herbs