I have a question on herbs? Sage?

I am growing my own herbs.



What does sage taste like?

Is it best fresh or dried and ground?

What dishes is it best for?

I have a question on herbs? Sage?
Sage tastes like a very savory aromatic, with a little bit of sweet to it.



If you're putting it in a soup or stew you can use it fresh, but most recipes call for "rubbed" sage (that's basically dried and crumbled).



It's good in stuffing, and with poultry in general (particularly turkey). It's also good in chicken soup. In fact, sage is an anti-mucous medicinal herb, so chicken soup with sage works really well for colds.
Reply:Sage is very pungent and so use in strong flavoured casseroles, stews etc. goes really well with pork and as a sage and onion stuffing, best used fresh. but if not dried or ground will do. use sparingly as very strong.

If you have fresh leaves try frying them in shallow pan 30 secs makes them lovely and crisp, drain on kitchen paper and serve as a garnish!
Reply:Classic sage paring is pork but it works well with poultry and is amazing in some pasta dishes. Dried herbs always have a more concentrated flavor - fresh herbs....just that.... a more fresh flavor......something simple - a great ready made ravioli - say portobello.....with just some melted butter and fresh sage......manga!
Reply:It is difficult to describe the taste of sage, or any herbs for that matter. The closest I can think of is that my Mom used to use it when she made sausage or pasta or pesto sauce. I love the look and smell of sage--it is considered an aromatic herb. If you are growing it in a box with other herbs, you are going to have to cut it back because it will grow quickly and take over your box. Just keep picking it, as you do all of your herbs, and dry them to use later. Sage kind of reminds me of oregano and is rarely used by itself. It works well with rosemary and thyme, as well as parsley as the song goes from Simon and Garfunkle. Herbs are stronger when you pick them fresh to cook with because they release their flavor alot quicker. Dried, they last a long time and are great to cook with when you are cooking slowly, like simmering. To grow herbs successfully, don't be afraid to pinch off the leaves and throw them into whatever your're cooking.They add some great uniqe flavors and nothing is better than fresh herbs in a dressing for salads and sauces. It makes the herbs grow faster and bushier to keep pinching off the leaves. Since sage is such a good aromatic, cut it and bundle it and tie it and hang it upside down in your kitchen. The Indians used to burn wild sage in their homes and in ceremonies to get rid of bad spirits or bad auras. Great going with the fresh herbs!
Reply:I use it dried on meats such as beef...Taste fine to us lol!

Keeping away from salt is easy with spices :0)
Reply:I grow it. I use it for a roasted turkey or chicken. I just chop up the fresh leaves. It tastes similar to rosemary, but not as strong. I started growing it before last Thanksgiving, and the plant didn't die over the winter. You should grow it so you can taste it and learn how to cook with it.