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[[Image:Sage.jpg|center|Sage]]Sage is an herb with gray-green leaves that have a slightly bitter flavor and a distinctive aroma. It is widely used with lamb, poultry, pork, and veal, and is a staple seasoning for sausage. It is sold as fresh sprigs or dried leaves. Store fresh sage in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried sage, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year. Crush dried sage in the palm of the hand to release its flavor. [[Category:Glossary]]
<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Sage Recipes|Browse All Sage Recipes]]''' </p></div>
 
 
[[Image:sage.jpg|thumb|300px|right|Sage]]
 
 
== About Sage ==
 
Wikipedia Article [http://en.wikipedia.org/wiki/Common_sage About Sage on Wikipedia]
 
 
Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region.
 
 
It is much cultivated as a kitchen and medicinal herb, and is also called Garden sage, Kitchen sage, and Dalmatian sage. In southern Europe related species are sometimes cultivated for the same purpose, and may be confused with the common sage. Although this plant was the one originally called by this name sage, a number of related species are now also called by it, and are described in more detail in the article on sage.
 
 
=== Tri-color sage ===
 
A variety of sage which has multiple colored leaves. The leaves are green and have a creamy white border with reddish streaks running through. This decorative sage has a mildly bitter taste and is used for seasoning meats and fish.
 
 
== [[:Category:Sage Recipes|Sage Recipes]] ==
 
 
[[Category:Herbs]]
 
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