Sage is an evergreen shrub with dusty gray-green leaves and woody stems. Salvia officinalis( Sage ) is prized as a seasoning for its strong aroma and earthy flavor. In addition to culinary use, this herb is also used medicinally and even simply as an ornamental shrub.
Sage is perhaps most notably used in the preparation of sausage, although it pairs well with any meat, especially poultry. Sage is known for the distinct taste it gives to classic holiday stuffings. But it also is a flavor powerhouse in bean dishes, tomato sauces, omelets, polenta, chicken risotto, pesto, and sage butter for pasta and trout.
Sage is often paired with other herbs such as thyme, marjoram, and rosemary and harmonizes well with garlic, onion, oregano, parsley, and bay leaf.
The earthy taste of sage creates a nice contrast with sweet or acid flavors and is therefore often paired with pineapple. Sage can also be infused into simple syrups as an addition to cocktails and other beverages.
The large leaves of sage can be deep-fried to yield a flavorful, crispy chip that can then be used as a garnish or seasoning on any dish.
Cooking softens the flavor of sage, so if you want a mild sage taste, add it close to the end of the cooking process; if you like your sage flavor more robust, add at the beginning. But a little goes a long way: If you've never used sage before, add just a bit at first and see how you like it and add more to taste.
Dill is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.
