Sage usually comes in one of three ways: fresh, ground, and "rubbed." Rubbed sage literally comes off the leaf almost like a powder and is extremely light and fluffy. Fresh is the most flavorful and fragrant, making the most pungent recipes. When fresh isn't readily available, perhaps your best bet is ground sage, although it tends to lose its strength after a year or so. It's best stored in a cool, dark place, in a glass jar with a tightly fitted lid.
Sage pairs well with cheese. Sprinkling roughly chopped sage leaves near the end of caramelizing onions or mushrooms, egg bakes, omelets, and even tea are other delicious ways to use this herb.
Sage Food Facts: