ingredients

Common or garden sage has long pointed leaves, greenish grey in colour and a strong pungent flavour. Sage is usually used in its raw state only as a garnish and it is particularly attractive in spring when it produces pretty purple flowers.

• Sage is best when cooked as the flavour becomes mellow and sweet rather than astringent.
  
• Pan-fry in butter or oil before sprinkling over vegetable, meat or pasta dishes.
  
• Sage compliments rich fatty foods such as pork and duck and is used in stuffing and sausages. Use also in meat loaves hamburgers, pâtes and terrines.
  
• Sage adds a wonderful flavour boost when it is pan fried in oil or butter and crumbled over Italian oven roasted vegetables or cooked polenta.
  
• Sage is traditionally served with strong flavoured cheeses and made into potted cheese.
  
• Add chopped sage to garlic butter sauce and serve over pasta, sprinkled with Parmesan cheese.
  
• Sage and onion stuffing is a traditional combination with Christmas turkey or duck.
  
• Add sage to robust lentil and bean soups or casseroles.
  
• Fresh sage keeps well in a jug of water covered with a food storage bag in the refrigerator and should last for up to 7 days.