How to Buy, Store, and Cook With Sage, In Season in October

September 30, 2015

What is fall without sage? (Hardly a fall at all, we’d argue.) This woody, hardy herb is tough enough to stand autumn’s cooler temperatures, and can also stand up to high-heat cooking methods—making it the perfect pairing for roasted vegetables, pan sauces, or braised and roasted meat. Plus, the cozy, earthy flavor and scent will warm you from the inside out.

HOW TO BUY
Early in the fall, the sage available at most farmers’ markets is fresh, often sold in bundles. Although it’s hardy, sage is susceptible to wilting when stored improperly (in the heat), so avoid any that looks…