Fresh sage is far less bitter than dried sage; it is not particularly palatable fresh so add it sooner in the cooking process rather than near the end as with most fresh herbs.
Since sage is a woodier herb, you can either store it with the paper towel method or the jar method.
Paper towel method: wrap fresh sage in a slightly damp paper towel and place in a plastic bag large enough not to crush the leaves. Place the bagged sage in the refrigerator; it will keep fresh for about 2 weeks.
Jar method: partially fill a jar or a water glass with water; place the stem ends of the unwashed sage into the water in the container. Store the jar of sage in the refrigerator, cover loosely with a plastic bag. Change the water after several days if the water starts to discolor. Fresh sage will last up to 2 weeks or longer when stored this way.
To freeze: remove the leaves and discard the sage stems. Fill every ice cube cavity of an ice cube tray with the sage leaves, then completely top off with water. Place in the freezer for 2 days; remove the sage cubes and transfer them into a freezer Ziploc bag. Store the Ziploc bag in the freezer for 2 months and use as needed.
More than 900 varieties of sage exist but the finest quality is said to be Dalmatian sage, imported from the former Yugoslavia's Dalmatia region, now Croatia. This grayish-green leafed herb is a member of the mint family.
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