Fresh Sage

HerbAromaticEarthyPineyCamphoraceousResinousSavoryBitter

Nutrition (per 100 g)

Calories: 49
Protein (g): 3.9
Fat (g): 1.5
Carbs (g): 7
Fiber (g): —
Sodium (mg): —

Fresh sage is intensely aromatic, so recipes typically use it in small amounts. Drying concentrates both flavor and nutrients, making dried sage stronger than fresh by weight.

Storage

Room temp: up to 0 days
Refrigerated: up to 7 days
Frozen: up to 180 days

Fresh sage is a soft, gray-green herb with velvety oval leaves. Its aroma is piney and camphoraceous with a savory, slightly bitter edge; cooks crisp whole leaves in butter, tuck them into stuffings and pan sauces, or mince to season soups, pastas, and roasted meats. Sold as sprigs or loose leaves.

Sage (Salvia officinalis) is native to the Mediterranean and became integral to Italian, Balkan, and British cooking before spreading to North America. It is cultivated in temperate regions, with commercial fresh bundles sourced from field and greenhouse production.