Femme Organics Sage Flakes

Sage has a unique flavor that brings warmth and complexity to dishes. It
works well when combined with other herbs and complements a variety of 
foods, from meat and seafood to lemon and butter. Both the leaves, fresh
and dried, as well as rubbed and powdered versions are used in recipes.
 

Sage is an herb that retains much of its flavor once it is dried. 
However, it will not have the same brightness that is found in fresh 
sage. Drying concentrates the flavor and can give the herb a slightly 
bitter taste. Therefore, when cooking, less dried herb is added to the 
recipe than fresh.

Whether you use fresh or dried sage will determine when the herb should 
be added to the recipe. Although fresh sage can be incorporated at the 
beginning, as it is strong enough to retain its flavor throughout the 
cooking process, it is best to add the herb toward the end to capitalize
on its unique taste. 
 

Dried
sage should be added at the start so the flavor has time to mellow. 
Keep in mind that a little goes a long way—if you've never used sage 
before, add just a bit at first, sprinkling in more to taste.
Calculate that about seven leaves of fresh sage are equal to 2 teaspoons of rubbed sage or 1 teaspoon of powdered sage.

Sage is often paired with other herbs such as thyme, marjoram, and 
rosemary and harmonizes well with garlic, onion, oregano, parsley, and 
bay leaf.
 

Recipes With Sage 

Sage is perhaps most notably used in the preparation of holiday 
stuffings and sausage, although it pairs well with any meat, especially 
poultry. The herb is also commonly used to create a flavorful butter 
sauce for delicate pastas.
 

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