Dry sage has a wonderful earthy aroma and woody taste that complements a multitude of dishes.

Dry sage gives dishes a savory taste with a hint of bitterness that’s perfect when sprinkled on salads or in soups! For heartier preferences, you can add it to a piece of veal or use it to cut through the richness of macaroni and cheese. If you’re feeling under the weather, drop a couple of pieces of dry sage leaves in hot water with lemon and honey for a quick pick-me-up and great tasting tea.

In addition to its potential role in helping arthritis, atherosclerosis, and asthma, sage has a unique complex and earthy flavor profile. With just several pinches of dry sage, your dish will taste like you spent all day on it, when in reality you only spent seconds to sprinkle on some of this herb.

Dry Sage: A Part of Ancient History

In the Roman Empire, dry sage was known as a medicinal cure-it-all for memory loss, fevers, and intestinal problems. The Romans attributed the ownership of sage to the Satyrs, a half goat and half man creature and sage. It was such a valued ingredient during that time that Charlemagne ordered it to be planted on palace grounds.