Sage leaves are grayish green in color with a silvery bloom covering. They are lance-shaped and feature prominent veins running throughout. Sage is available fresh or dried in either whole, rubbed (lightly ground) or powder form. Since the flavor of sage is very delicate, it is best to add the herb near the end of the cooking process so that it will retain its maximum essence.
Increased intake of sage as a seasoning in food is recommended for persons with inflammatory conditions (like rheumatoid arthritis),as well as bronchial asthma, and atherosclerosis. The ability of sage to protect oils from oxidation has also led some companies to experiment with sage as a natural antioxidant additive to cooking oils that can extend shelf life and help avoid rancidity.
Mix cooked navy beans with olive oil, sage and garlic and serve on bruschetta.
Use sage as a seasoning for tomato sauce.
Add fresh sage to omelets and frittatas.
Sprinkle some sage on top of your next slice of pizza.
Combine sage leaves, bell peppers, cucumbers and sweet onions with plain yogurt for an easy to prepare, refreshing salad.
When baking chicken or fish in parchment paper, place some fresh sage leaves inside so that the food will absorb the flavors of this wonderful herb.