Sage has a soft, velvety texture and is a fluffy, cotton-like product. It is pungent in flavor and slightly bitter with a musty mint taste. Sage has been used for centuries to flavor pork and other meats, in poultry stuffings, fish, salad dressings, and chowders. It blends well with rosemary, thyme, parsley, oregano, and bay leaf. It is extremely popular in stuffings, especially when mixed with onion. It plays an important role in countless seasoning blends for soups, sauce mixes, and herb-flavored snacks.
Add to stuffings for pork, veal and poultry. Add to meat loaf, chicken or turkey casseroles, pizza sauce, stews, chowders, herb bread, and vegetables - green beans,tomatoes, eggplant and lima beans. Try in salad dressings and sausages. Add a dash to sausage or chicken gravy.
Add to dishes at any time during the cooking process. Start by adding 1/8 tsp. and adjust from there.