Infuse your winter dishes with the flavor and healing power of this popular holiday herb.

Story By Bailey Gilliam

Sage, an herb native to the Mediterranean, stands out this time of year with its soft, light gray-green leaves and distinctively earthy aroma. It’s a familiar staple in classic holiday stuffing and rich brown butter sage pastas, but there’s so much more to this versatile herb beyond its delicious role in festive comfort foods. For centuries it has been cherished not only for its culinary versatility but also for its health benefits, which are as relevant today as they were in ancient times. So, as the herb takes center stage this season, take the opportunity to explore its broader uses, both in the kitchen and beyond. 

The power of sage 

For centuries sage has been a trusted remedy in both ancient and Native American medicine, celebrated for its ability to treat ailments ranging from joint pain to the common cold. Once seen as a miracle herb, its relevance endures today, with the ritual of burning dried sage — known as smudging — still practiced for its potential health benefits. Sage’s antimicrobial properties help combat bacteria, viruses and fungi, while also purifying the air by reducing dust, mold and pollutants. 

Sage’s benefits extend well beyond its healing smoke. Despite its small size, sage is a nutritional powerhouse. A single teaspoon delivers 10 percent of your daily vitamin K, along with trace amounts of magnesium, zinc, copper and vitamins A, C and E. It also contains over 160 polyphenols that act as antioxidants in the body. Sage’s antimicrobial properties may even protect against microbes that cause dental plaque. Research has shown that sage extract can kill and inhibit the spread of oral bacteria and Candida albicans, a fungus linked to cavities. Additionally, sage has been associated with easing menopause symptoms, lowering blood sugar levels, boosting memory and brain health and reducing bad cholesterol.’

Selecting and storing

Fresh sage is available year-round in grocery stores and local markets, with organic options widely accessible. Dried and rubbed sage can also be found in the spice aisle. When choosing fresh sage, look for vibrant, healthy leaves with a bright color and a strong, earthy, citrusy aroma. Avoid leaves that appear wilted, soft, soggy, dull or brown, and steer clear of any with an off odor.

Store fresh sage in its original container in the crisper drawer, where it should last about a week. If you need to keep it longer, freezing is a great option. To freeze, lay the leaves in a single layer on a parchment-lined baking sheet until solid, then transfer to a zip-top bag, remove as much air as possible, and seal. Alternatively, chop fresh leaves and pack them into ice cube trays, filling the rest with oil to create convenient sage-infused cubes. Dried sage should be kept in an airtight container, stored away from heat and moisture. Properly stored, it can maintain good quality for up to a year.

Grow your own 

The Lowcountry’s mild climate allows for sage harvesting even in December, though growth may slow during cooler months. To keep the plant healthy, pick a few leaves at a time, avoiding heavy harvests.

Sage is a wallet-friendly perennial, thriving for several years beyond a single growing season. The easiest way to start is by planting small sage plants two feet apart in spring or fall when soil temperatures are 60-70 degrees. It does well in containers or garden beds — just keep it away from cucumbers. Pairing sage with rosemary, cabbage, or carrots can enhance growth. Use well-draining soil, full sun, and water regularly to prevent drying.

Prune woody stems each spring, and harvest lightly in the first year. In later years harvest year-round as needed, leaving two months before the first frost to allow new foliage to mature.

From the kitchen to the bar

Sage’s unique blend of flavors makes it a go-to ingredient for winter cooking, baking and cocktails. It pairs beautifully with hearty, rich dishes and is best added early in cooking to soften its bold taste. For a flavorful finish, fried sage adds a crispy, aromatic touch.

But sage’s versatility goes far beyond traditional sauces and garnishes. It can be infused into honey, maple syrup or oil, mixed into cocktails or smoked to bring depth to meats and cheeses. Use it to roast vegetables, make fresh pesto, stuff meats or create herb-infused vinegars. Fresh sage shines in bread dough and biscuits, while dried sage blends well with other herbs in soups and stews. Whether fried, steeped in tea or blended into butter, sage adds complexity to a wide range of dishes.

 Michael Anthony’s Cucina Italian 

Brown butter sage sauce

This rich and aromatic sauce is the perfect match for Michael Anthony’s butternut squash ravioli, enhancing its natural sweetness with the earthy notes of fresh sage and the warm, nutty depth of browned butter. The combination creates a beautifully balanced flavor profile, making each bite both comforting and sophisticated. 

Ingredients

4 ounces (8 tablespoons) unsalted butter

1 large garlic glove, minced

1/4 cup chopped fresh sage leaves, coarsely chopped

1/8 teaspoon ground black pepper

Fine salt, to taste

Directions

[1] Melt the butter in a medium saucepan over medium-low heat. Add the minced garlic to the melted butter, cooking for about a minute until fragrant. [2] Add sage leaves, stirring and cooking the mixture for 2-4 minutes, until it’s light brown and has a nutty aroma. Add ground pepper and salt to taste. [3] Stir and then toss with cooked butternut squash ravioli. Garnish with sage leaves.

LOCAL Life Test Kitchen 

Brown butter mashed potatoes with crispy sage

This recipe takes classic mashed potatoes up a notch with the deep, toasty flavor of browned butter, while crispy sage offers a delicate crunch and an aromatic, earthy finish. Whether you’re serving it for a cozy weeknight dinner or making it the star side at a festive gathering, these mashed potatoes are both easy to prepare and refined enough to impress any guest.

Ingredients

4 large Yukon Gold potatoes, peeled and cubed

6 tablespoons unsalted butter

1/2 cup heavy cream

10 fresh sage leaves

Salt and pepper, to taste

2 tablespoons olive oil 

Directions

[1] Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside. [2] In a medium skillet, melt 4 tablespoons of butter over medium heat. Continue to cook until the butter starts to turn a golden brown color and smells nutty, about 5 minutes. Remove from heat and set aside. [3] In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the fresh sage leaves in a single layer and fry for about 30-40 seconds until crispy. Remove with a slotted spoon and place on a paper towel to drain. Season with a pinch of salt. [4] Return the cooked potatoes to the pot. Mash them with a potato masher or a fork. Add the browned butter and milk or cream, mixing until smooth and creamy. Season with salt and pepper to taste. [5] Spoon the mashed potatoes into a serving bowl. Drizzle any remaining brown butter over the top, and garnish with the crispy fried sage leaves.