COOK: Sage pairs well with fat, so use with adequate amounts of oil or butter or with fatty meats like duck. The rich peppery & rosemary flavor is great sautéed in oil with caramelized onions or added to savory roti doughs. It can also be used in desserts like ice creams & pies or breakfast scones.
TIPS: When using fresh sage, be sure the leaves are soft & tender without brown spots. This herb can handle the heat, unlike many which are added at the end & lose flavor in the cooking process.
HEALTH: Known to improve cognition (even when just inhaled!), treat inflammation & strengthen the immune system, however this is not an herb to overuse as it contains derivatives that are toxic to the nervous system in large quantities.