tbl chopped fresh sage leaves
Fresh sage is a source of vitamins A and K, and contains antioxidant compounds including flavonoids and phenolic acids. The herb is very low in calories and is used primarily for flavoring rather than nutritional contribution.
About
Sage (Salvia officinalis) is a perennial herb native to the Mediterranean region, belonging to the Lamiaceae (mint) family. The plant produces soft, gray-green leaves with a velvety texture and a distinctive warm, slightly peppery flavor with earthy and camphoraceous notes. Common culinary varieties include common sage (garden sage), which is the most widely used in cooking, along with Greek sage and Spanish sage, which have slightly different flavor intensities. Fresh sage leaves are harvested from the living plant and contain volatile aromatic oils that provide the herb's characteristic flavor and aroma.
Culinary Uses
Fresh sage is fundamental in Mediterranean and European cuisines, particularly in Italian cooking where it appears in sauces, risottos, and butter preparations (sage beurre noisette). It is commonly paired with poultry, pork, game, and butternut squash. The herb's warm, slightly peppery flavor complements legumes and root vegetables, and it is essential in Thanksgiving stuffing across North American traditions. Fresh sage is best added near the end of cooking to preserve its delicate flavor, though it can also be infused into broths and oils. Whole leaves may be fried until crispy as a garnish.