Sage is a very special culinary herb. Its finely aromatic flavor pairs excellently with pasta, gnocchi, and the like, and adds an exquisite touch to meat dishes. If you have your own garden, you can dry this Mediterranean herb yourself. Our guide explains what you should keep in mind regarding plant care and harvesting. And, of course, we provide tips for use in the kitchen and delicious food pairing.

What is sage?

Sage (lat. salvia) is a plant genus originating from the Mediterranean region and North Africa. Belonging to the Lamiaceae family, the genus includes over 100 species. In the kitchen, it is primarily common sage (Salvia officinalis) and pineapple sage that are used.

History

The name salvia is derived from the Latin salvare (to save, to heal) and refers to the long tradition of sage in European monastic culture. Charlemagne himself ordered the cultivation of sage in his Capitulare de villis. In Italy and France, sage has been found in many classic kitchen dishes for centuries.

Sage in the garden

Sage likes it sunny, dry, and protected from the wind. The soil should be well-drained and calcareous. Avoid waterlogging — sage is sensitive to "wet feet." It flourishes in the spring after the last frosts or as a potted plant on the balcony. Prune it slightly after flowering — this keeps the plant compact and vital.

Harvest and drying

The best time to harvest sage leaves is in the morning on a dry day, shortly before flowering — that is when the aroma is most intense. To dry, tie the sprigs into bundles and hang them upside down in a shady, airy place. After 1-2 weeks, the leaves are dry and can be stored in a screw-top jar in a dark place.

Sage in the kitchen

Sage has a strong, slightly bitter aroma that needs to be dosed carefully. It classically pairs well with:

• Saltimbocca alla Romana — thin veal cutlets with prosciutto and a sage leaf
• Burro e salvia — sage butter for gnocchi, ravioli, or tortellini
• Roasted poultry — sage pushed under the skin of a turkey roast
• Bean stews — Tuscan tradition
• Roast pork — sage with garlic and rosemary
• Fried sage leaves — briefly deep-fried in tempura batter, as an appetizer
• Pasta sauces — finely chopped and sautéed in butter

Sage tea

Fresh or dried sage leaves can also be prepared as an aromatic tea. Pour 250 ml of hot water over 1-2 teaspoons of leaves and let the infusion steep for 5-7 minutes.

Storage

Fresh sprigs will keep for 1 week in the refrigerator wrapped in a damp cloth. Dried leaves will keep for up to 12 months in a dark screw-top jar. Frozen leaves (best in ice cube trays with a little water or oil) also have a long shelf life.