Sage has such a pronounced flavour that it is difficult to use with other herbs or spices. It is combined with garlic and pepper to flavour grilled meat dishes. It can also be used to season fish, pork, poultry, pasta, sausage, eggs, sauces, stuffing, marinades and most vegetables.
Harvesting: Harvest the leaves or young, non-woody shoots at the tips of the stems, as needed. Stop harvesting in early autumn to allow the plant to build up its reserves for winter.
Fresh: Sage keeps for a few days in a container stored in the refrigerator vegetable drawer. It lasts slightly longer if the base of the stems is wrapped in a damp paper towel.
Frozen: Shoots with leaves may be frozen on a cookie sheet and then stored in freezer containers. The leaves may also be frozen in ice cubes.
Dried: Spread the leaves out to dry in a warm, dark, well-ventilated location. Once dry, store the leaves in an opaque, airtight container. The leaves retain their flavour better if ground just before use.