Instructions: Fresh sage leaves - lemony, camphorlike and pleasantly bitter - are perfect for seasoning many fall and winter foods. Try tucking a few leaves around a chicken or pork loin before roasting. Or for an Italian touch, lay sage leaves and a slice of prosciutto on chicken breasts, then fry in a small amount of olive oil.

Chopped sage also is a wonderful addition to winter soups, pastas, risottos and vegetable dishes, especially those made with winter squash, potatoes or leeks.

Storage
Wrap leaves in a dampened paper towel and place in the crisper section of the refrigerator. They will keep a week.

by Sibella Kraus

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.