What is it?

For many people, sage is that dried herb used once a year in the stuffing for the Thanksgiving turkey. But the wonderful flavor and aroma of fresh sage should be enjoyed year-round. Its scent is reminiscent of eucalyptus and its taste of the tannin in a good red wine, with hints of lemon and thyme. A shrubby perennial with delicate bluish-pink flowers, it pairs well with foods that are rich, starchy, and sweet. It’s fabulous with pork; it boosts the flavor of potatoes, beans, grains, and breads (think stuffing); and it provides a good counterpoint to the sweet starchiness of winter squash, sweet potatoes, and pumpkin. It’s also delicious with apples and pears.

Kitchen math:

1 Tbs. fresh sage = 1 teaspoon dried

Don’t have it?

No other herb replicates sage’s flavor, but rosemary often pairs well with the same foods and adds its own distinctive character.

How to choose:

Choose sage that looks fresh and has a good aroma.

How to store:

The best way to store it is in the refrigerator inside a sealed plastic bag lined with a paper towel. It’ll keep for two or three days.

Recipes

• 
  Recipe

  Creamy Caramelized Onions with Sage

  More like a relish than an actual side, this dish somehow binds together all of the elements on the Thanksgiving plate. It’s also super tasty on leftover sandwiches the next…

• 
  Recipe

  Make-Ahead Gravy

  I don’t think I’m going out on a limb here when I say that gravy is the very best part of the Thanksgiving meal. But how do you make deeply…

• 
  Recipe

  Pommes Anna with Brown Butter and Crispy Sage

  Bring this lovely dish whole to the table, and cut into wedges after it has cooled slightly.

• 
  Recipe

  Champagne-Basted Turkey

  厨师艾米丽·布莱克已经使用这个简单的方法ince she first roasted a turkey as a teenager. Once you try it this holiday, you’ll want to make it all the…

• 
  Recipe

  Pan-Seared Pork Chops with Apricot-Dijon Sauce

  “A home run.” That’s what our test kitchen's testing notes say about these juicy pork chops. Try them with garlicky Green Peas and Bulgur.

• 
  Recipe

  Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

  Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…

• 
  Recipe

  Butternut Squash and Swiss Chard Lasagne

  Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.

• 
  Recipe

  Roasted Beet Gnocchi with Brown Butter-Sage Sauce

  These gnocchi have a subtle beet flavor that’s a little earthy and a little sweet. The simple brown butter sage sauce shows off the gnocchi’s vibrant hue.

• 
  Recipe

  Sear-Roasted Pork Tenderloin with Garlic and Fennel

  Fennel is a classic flavoring for pork because it brings out the sweetness of the meat. Although this recipe is straightforward, you can make it even easier by skipping the…

• 
  Recipe

  Braised Pork Shoulder with Fennel, Garlic, and Herbs

  The flavor combination in this braise is reminiscent of porchetta, and leftovers make a great sandwich. For the best results, season the pork at least a day ahead.