Easy sage recipes

Nothing screams fall quite like the taste and smell of cooking with fresh sage leaves in the kitchen. Sage is often found in many holiday dishes and is commonly used to season poultry or sausage, infuse butter, or to add flavor to root vegetables like sweet potatoes or parsnips.

How to use dried sage in cooking

In fact, the most common time you've probably tasted sage and not even known it is in a Thanksgiving stuffing. Like most herbs, sage is incredibly aromatic, so much so that you can often smell it before you even start cooking with it.

Also known by its scientific name, salvia officinalis, sage is sometimes referred to as common sage or garden sage—this is what you'll typically find at your local grocery store. Sage is also considered a perennial plant, which means that, unlike annuals or biennials, it lives for more than two years and isn't limited to just one specific growing season.

A part of the mint "family," sage is native to the Mediterranean and is pretty easy to spot amongst the other herbs at the store.

Unlike rosemary, thyme, or parsley, sage leave

sage for cooking