FoodReference.com (since 1999)

COOKING TIPS AND HINTS SECTION

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

 

philodendron250

SAGE (Salvia officinalis)

Eaten to excess, Sage can be poisonous.

One pound of rubbed sage = 16 cups
1 ounce = 1 cup

One pound of ground sage = 4 cups
1 ounce = 1/4 cup
 

Description
   Sage is a shrubby plant with long oval-shaped velvety leaves in colors ranging from a pale gray-green to dark purple-green. Blue, purple or white flower spikes appear in mid to late summer. The taste is sharp and spicy-bitter with a scent that combines thyme, lemon, pine and moss.
 

Culinary Uses
   In America, sage is the main flavoring for breakfast sausage and traditional turkey stuffing. In England, sage is most associated with pork, goose and duck. Italians use sage to flavor polenta and pasta. Try gently heating a few sage leaves in butter for a tasty pasta sauce. Fresh sage is used whole and minced in cooking. Because it has such a strong flavor, only one sage leaf is necessary for most dishes. Sage is also good with apples, celery, dried beans, cheese, onions and tomatoes.

   Use sage sparingly as too much will create an unpleasant musty taste. Unlike most other herbs, the flavor of the sage leaves intensifies as they dry.
 

Other Uses
   Naturalists believe sage aids digestion and due to its antioxidant properties, acts as a preservative.

   Bay leaves, cloves and sage all act as natural insect repellents for ants and other crawling insects.
 

Storing
   Fresh sage will keep for 2 weeks in the refrigerator when dry leaves are loosely packed in plastic.
 

 

COOKING TIPS

  Saffron to Swiss Chard   |   Saffron   |   Sage   |   Salad Dressing, No Vinegar   |   Salad Greens   |   Salmon   |   Salsa or Relish   |   Salsify   |   Salt   |   Santa Claus Melon   |   Sauerkraut   |   Savory   |   Seafood: Is it fresh?   |   Seafood Safety   |   Sesame Seeds   |   Sesame Oil   |   Sharks   |   Sharlyn Melon   |   Sheep's Milk   |   Shiitake Mushrooms   |   Shrimp   |   Skim Milk   |   Smithfield Ham  |   Smoked Foods   |   Snap Beans   |   Soups   |   Sourdough   |   Soy Sauce   |   Spaghetti Squash   |   Spinach   |   Spring Mix   |   Squash   |   Star Fruit   |   Steaks   |   Strawberries   |   Substitutions   |   Sugar   |   Sunchoke   |   Sweet Dumpling   |   Sweet Pepper Colors   |   Sweet Potatoes   |   Sweet Potatoes, Stringy   |   Swiss Chard  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages