SAGE advice from thecountrybaker

Sage is wonderfully aromatic and evocative of groaning turkey dinners. It puts the oomph in your little tin of poulty seasoning. No self respecting poulty dressing would be without a touch of sage.

It has been widely cultivated by people in many countries throughout the ages and used for a wide variety of needs. It has been  used as a salve mixed with grease; as a tea;  for cooking; as a toothbrush; as a curative for warts; as an antiperspirant; and as a showy ornamental.

There are several varieties of sage and each has its own uses. For example Blue sage is often used in potpourris and in a pinch, can be used in cooking. Mammoth sage is beautiful as a cut ornamental. Garden sage of course is favored in stuffings, and stews, soups and in sausage making.  There are also several varieties that make lovely yard plantings.

When you buy it in the stores, it comes as dried crumbled leaves. Fresh sage though is to be preferred by some because it is not as intense in flavor. If you have fresh sage you can mince the leaves and use them in the dressings for turkeys and chicken.  

It can also be used in dyes.

The preservative qualities of sage makes it valuable in meats such as sausage.

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