For that Thanksgiving scent all year round.
Fresh sage is a classic fall and winter herb that pairs well with squash, pumpkins, roast poultry, and stews. It's a hearty herb with thick, almost fuzzy leaves, so, unlike many other herbs, it's usually not sprinkled fresh onto finished foods. Rather, it's generally chopped into a fine mince or ribbons and incorporated into dishes during cooking, or occasionally fried as whole leaves until crisp and used as a garnish.
When buying fresh sage, use the same basic rules you'd use for any herbs: If it looks bright and fresh, with plump leaves and a vibrant color, then it's going to taste bright and fresh. Avoid sage that has yellowed leaves or doesn't stand up straight when you hold it up by the stem. To clean sage leaves, pick them off from the main stalk, making sure that you leave behind any tough stem ends. Then give them a rinse under cool running water, followed by a spin in a salad spinner or a few presses between a couple layers of paper towels..Stack a dozen or so leaves into a rough pile, then crumple them up into a rough ball under the fingers of your non-knife hand, curling your fingertips underneath your knuckles.
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