Current customer? Log In

	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Sage SAGE Introduction Buying and storing Preparation tips Nutritional highlights References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Dried sage goes well with other assertive herbs, such as rosemary, thyme, and bay. This herb’s name comes from the Latin salvus, meaning “safe,” a reference to the herb’s legendary healing powers. Native to the Mediterranean, sage has a flavor that is spicy and sharp, with a hint of camphor. It is aromatic and has narrow, oval, gray-green leaves. Varieties Sage is available as fresh or dried leaves. Dried sage is either “rubbed” or ground; rubbed sage has gone through a minimum grinding to become a fluffy, velvety powder, while ground sage is more finely ground. There’s also a variety called pineapple sage, which has a vibrant sweet pineapple scent. Buying and storing tips Choose sage that is strongly scented. Refrigerate it, wrapped in a paper towel in a sealable plastic bag, for up to four days. Dried sage should be stored in a cool, dark place for no more than six months. Availability Small bunches of fresh sage are available year-round in the produce section of many supermarkets. Dried sage is available year-round in the spice section of most supermarkets. Preparation, uses, and tips Best known for the quintessential flavor it provides to Thanksgiving turkeys, sage need not be reserved for this use alone. It works well in dishes featuring pork, cheese, beans, and poultry and is a flavorful addition to herbed biscuits, lima beans, peas, zucchini, and cream soups. Chopped fresh, sage is mild enough to add to salads. Sautéed fresh sage leaves provide an excellent crisp accent for baked squash and other winter vegetables. Be sure to not overuse sage—just a touch enlivens a dish, whereas too much can give a bitter effect. Its bold flavor and scent become more powerful when dried. Dried sage goes well with other assertive herbs, such as rosemary, thyme, and bay leaves. Nutritional Highlights Sage, ground, 1 Tbsp (5g) Calories: 6.3 Protein: 0.2g Carbohydrate: 1.0g Total Fat: 0.25g Fiber: 0.8g

Accept Credit Cards Online

Order By Phone 1-800-439-5506

Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. Information about each product is taken from the labels of the products or from the manufacturer's advertising material. MotherNature.com is not responsible for any statements or claims that various manufacturers make about their products. We cannot be held responsible for typographical errors or product formulation changes. You should read carefully all product packaging. If you have or suspect that you have a medical problem, promptly contact your health care provider. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.All discounts are taken from suggested retail prices.

Please see our Terms of Use
Copyright © 1995-2008 Mother Nature, Inc. All rights reserved.