St. Jacobs Mkt June
Kit Market 2018


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Preview of Sage


July 1 - October 31

Harvest Period

July 1 - October 31

The Latin name for sage, salvia, means to heal or to save, and over the centuries sage has been prescribed for almost every known ailment.  While all of its claims to fame have yet to be scientifically proven, studies do suggest that sage may help guard against Alzheimer’s disease by maintaining high levels of acetylcholine in the brain. 

What to Look For

The leaves of fresh sage should look fresh and fuzzy, and be a vibrant green-gray in color. They shouldn’t be curling up at the edges nor have any dark spots or yellowing.

Cleaning and Preparation

The leaves should be rinsed under running water, dried on a cloth and removed from the stems.


To store fresh sage leaves, carefully wrap them in a damp paper towel and place inside a loosely closed plastic bag. Stored in the refrigerator, sage should keep fresh for several days. Dried sage should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months after opening.

Whole leaves can be frozen for up to two months. To dry, hang sprigs of sage or place leaves on a screen in a warm, dry place; check carefully to be sure leaves are fully dried before storage and store them whole to be crushed just before using. The best way to crush sage leaves is to rub them between your hands - hence, the "rubbed sage" one finds on supermarket shelves.

Nutritional Information

A member of the mint family, sage contains a variety of volatile oils, flavonoids and phenolic acids and is a very good source of folate, vitamin K and dietary fiber.

1 tablespoon of rubbed sage provides 6 calories, 0.3g fat, 1g dietary fiber, and 0g protein.

How to Use

The leaves, flowers or entire soft, early shoots of the sage plant are used in cooking. It is highly aromatic with a flavour that seems to be a mix of rosemary, pine and mint, and is best used fresh. The dried version has a more camphorous flavour. Since it stands up to long cooking times, sage is a natural for stewed or braised dishes and pairs nicely with other strongly flavoured herbs such as rosemary, thyme, savoury, oregano and lemon herbs.

Long used as a digestive aid, sage goes well with fatty foods, such as pork, liver (or pate), and sausages. Sage is a natural  in European and Mediterranean cuisines, especially Italian dishes such as pizza, foccaccia, gnocchi, and pasta. It makes a great addition to biscuits, scones, and corn bread. Sage pairs well with cheeses, onions and apples. Fried quickly in hot oil, sage leaves make a tasty garnish. Stems or leaves can also be tossed on hot charcoal where they will add a wonderful aroma to grilled dishes.


Sage can be found in dozens of varieties, including tricolour, golden, purple and pineapple. While unique and sometimes colourful, these sages can be used in cooking but tend to be less flavourful than common garden sage.