Sage is one of those herbs chefs love to love. With its earthy, peppery perfume and textured leaves that fry crisp like chips or sauté soft like blankets, it offers a range of savory sensations that can help pull together an elegant Thanksgiving menu.
Sage is beloved around the world for its heady aroma and its ability to coax depth from nearly any ingredient. Primarily known for the way it enhances meats, it also stars in vegetable dishes such as minestrone soup. Marinades are made from it, cheeses are studded with it, teas in China are brewed from it.
“It’s almost effervescent. It has a great pronounced flavor,” said Scott Drewno, executive chef of The Source in Washington, D.C. And its ability to complement the other flavors of the season make it a perfect choice for Thanksgiving.
“It’s an herb that’s warming, like cinnamon, star anise,” he said. “Those are spices and herbs that are warming. They’re ideal for the fall and the winter.”