Most people think of sage when preparing stuffing to accompany their Thanksgiving turkey. This herb also works with fatty meats like pork and is used in making sausage.
This herb has thick, soft leaves that can be used fresh, dried or crushed as a rub. Fresh leaves can be combined with other herbs and used directly on the meat or in marinade.
The popular song, Parsley, Sage, Rosemary and Thyme has a ring of truth to it. These herbs do pair well together. Keep in mind that its savory taste is strong and should be used sparingly.
It has been used medicinally to calm the stomach, curb bleeding and reduce fever. It can also be found in some toothpaste brands.
Scattering leaves by thresholds to ward off bad luck was a popular use. Some cultures still burn sage to purify an area. The belief is that the herb chases away demons and evil spirits.

Here are some recipes using sage with Browned Butter from Calculus to Cupcakes

Butternut Squash with Brown Butter Sage Sauce
Butternut Squash & Spinach Stuffed Shells with Sage Brown Butter

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