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About Me: Sage is an herb native to the Mediterranean. It belongs to the same family as oregano, lavender, rosemary, thyme, and basil. The sage plant has gray-green edible leaves and flowers that can range in colour from blue and purple to white or pink. There are more than 900 species of sage around the world.

Sage has a long history of medicinal use for ailments ranging from mental disorders to gastrointestinal discomfort. Sage can be eaten fresh (cook before eating) or dried and used throughout the winter months or even tea.

To Store: Wrap the sage leaves in a mesh bag or paper towels and put them in a reused plastic bag or container in the refrigerator. Make sure to use the leaves within four to five days.

To Freeze: If you don't want to refrigerate your fresh sage, you can always freeze the leaves. To do so, wash and pat them dry, remove the leaves from the stems, and pack them loosely in freezer bags for up to one year. Be mindful that freezing will intensify the flavour of the herb, so you will want to adjust accordingly for cooking purposes.

To dry: In order to dry sage either hang upside down by a string until all moisture has gone, or alternatively if you have a dehydrator you can dry the sage more quickly. You can store dried sage as whole leaves or you can blend it into a powder. As with all dried herbs, you can store closed containers in a cool and dry place away from sunlight. Be sure to use dried sage within six months for the best flavour.

Preserve in oil: Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks. Use the flavoured oil to sauté sage with other ingredients.


Creamy Sun-Dried Tomato Sage Pasta + Kale