How to use sage and 3 recipes that make the most of its savoury flavour
Taken medicinally for centuries and famously used in stuffing, sausages and sauces, sage adds a distinctive savoury flavour to dishes
Sage is a plant that is easy to recognise, at least when it is fresh. The leaves are medium-sized, dusty green, covered with a soft, delicate fuzz, and have a distinct but mild taste.
When the leaves are dried, the flavour intensifies, so they should be used with discretion. Sage goes well with meats such as chicken, turkey, pork and veal, and it is a popular seasoning for sausages.
Sage has been used for its medicinal values for centuries. It is said to have antiseptic qualities, to help with mental and memory problems, alleviate stomach and menstrual pains, and soothe muscle aches. Native Americans burned sage in cleansing and purifying ceremonies.
It is best not to eat sage leaves raw: the fuzzy texture and taste are not pleasant.
In the kitchen, I use sage when I make veal cordon bleu.
Take eight thin slices of veal and pound them as flat as possible with a meat mallet. Put them on a work surface and sprinkle lightly with salt and pepper. Lay a thin slice of boiled ham (almost as large as the veal) on four of the pieces of meat. Add two (or more) fresh sage leaves (depending on size) to cover the ham, then lay a modest slice of Gruyère or Comté cheese on top of that. Put the other four pieces of veal – salt side down – on the cheese, so you have four “sandwiches”.