BOSTON (CBS) – It gives Thanksgiving stuffing its flavor and shows up in all kinds of summer dishes, too.
A common seasoning in meat, poultry and cheese dishes, sage has gray green leaves with a pebbly surface. Some cooks use sage sparingly, as the musty taste can be overpowering.
The Fresh Grocer, Tony Tantillo, shows you how to buy and store fresh sage:
The summertime sage in the markets today are much larger than during the winter months. There’s also a lot more flavor.
Tony suggests to leave the sage out of the refrigerator because keeping it cool can sap it of its flavor.
For more tips about herbs, check out the Fresh Grocer’s website.
You can watch the Fresh Grocer weekdays at noon on WBZ-TV.