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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When wrapped in a damp paper towel and placed in a zip-top bag, fresh sage typically lasts 4 to 7 days in the refrigerator.
Look for leaves that are fuzzy, grey-green in color, and firm. Avoid leaves that are yellowing, have dark soft spots, or look wilted.
Yes, but use a 1:3 ratio. Use 1 teaspoon of dried sage for every 1 tablespoon of fresh chopped sage, as dried herbs are more concentrated.
Yes, they freeze well. You can freeze them flat on a baking sheet then transfer to a bag, or freeze chopped leaves in oil or butter in ice cube trays.
Yes, rinse the leaves under cold water to remove any grit or soil, then pat them completely dry with a paper towel before chopping or cooking.
Sage pairs exceptionally well with butternut squash, pumpkin, brown butter, pork, poultry, beans, and earthy cheeses like Fontina.
Yes, it is safe to eat raw, but it has a very strong, pungent, and slightly bitter flavor that most people find more palatable when cooked.
Fresh poultry seasoning, marjoram, or savory are the best substitutes. Thyme or rosemary can also work in a pinch, though the flavor profile will change.
fresh sage leaves is a versatile ingredient found in cuisines around the world. With 30 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 5 recipes featuring fresh sage leaves with step-by-step instructions.
Browse recipes →No, fresh sage is very low in calories, providing only about 30 calories per 100 grams, and is typically used in such small amounts that its caloric contribution is negligible.
Sage has a strong, astringent quality that helps 'cut through' the richness of fatty meats like pork, sausage, and goose, balancing the overall flavor of the dish.