Good sage leaves have the most beautiful texture: soft and downy, almost like velvet.
Look for a nice whitish, downy coating across the tops of the silvery-green leaves. Avoid anything that looks as if its going pale, yellow, or brown at all.
Give a good sniff — you’re looking for a strong, earthy aroma.
Remember: the main reason you’re using sage is for just that flavor!
Once cut from the ground, sage does best in a humid environment, so try wrapping in a moist cloth or paper towel before storing in a plastic bag, and just swap out the cloth at least once per week.
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