Sage

Sage is commonly used to season and flavor meats, soups, and stews. It is also a key ingredient in stuffing, particularly for poultry, and is often paired with onion, garlic, and thyme. The leaves are used to make sage tea, which is believed to have several health benefits.

Fresh sage contains approximately 2.5 to 3 calories per teaspoon (0.7 grams) and dried sage contains about 315 calories per 100 grams or around 5 calories per teaspoon (1 gram).

Sage offers about 0.1 grams of protein per teaspoon (0.7 grams) of fresh leaves and 10.6 grams of protein per 100 grams of dried sage.

The herb is low in fat, providing a negligible amount in both its fresh and dried forms.

Fresh sage contains less than 0.5 grams of carbohydrates per teaspoon (0.7 grams), while dried sage contains 60.73 grams of carbohydrates per 100 grams.

Sage is a good source of vitamin K, providing significant amounts especially in its fresh form. It also contains other vitamins in smaller amounts.

The herb provides minerals such as calcium, iron, and manganese, which are more concentrated in the dried form due to the reduced water content.

Sage has been traditionally used for its potential health benefits, including improving brain function, lowering blood sugar levels, and providing antioxidant effects. However, these benefits have not been conclusively proven and should be considered alongside a balanced diet.

While sage is generally safe for culinary use, consuming it in large amounts or in medicinal preparations may not be safe for everyone. Some compounds in sage, such as thujone, can be toxic in high doses. Pregnant and breastfeeding women should avoid excessive amounts of sage.

Sage is a key ingredient in many recipes, including classic holiday stuffing, sage butter sauce for pasta, and various pork and poultry dishes.

This versatile herb can be used fresh, fried, or dried and added to dishes. It infuses flavor into oils and butters, creating aromatic bases for cooking.

Sage pairs well with fatty meats like pork and duck, root vegetables, and beans. It also complements dairy products, such as cheese and cream-based sauces.

Sage is a fragrant herb with a long history and a wide range of uses in the kitchen. Whether fresh or dried, it brings depth to dishes and provides nutritional benefits. However, it should be used in moderation to avoid any potential risks. Embracing sage in culinary practices can enhance many recipes and offer a touch of tradition and flavor.