Sage

Intensely aromatic with notes of camphor, pine, and eucalyptus. It has a slightly bitter, peppery edge and a depth that can be described as woody or earthy. It is a bold herb that holds its own against heavy, rich ingredients.

Sage has antioxidants to protect your cells, and a decent amount of vitamin K for healthy blood and bones. It's primarily a flavour ingredient, though, so don't expect it to fix your life. A little goes a long way.

Look for vibrant, fuzzy green leaves without any dark spots or yellowing. If the leaves are limp or slimy, they’re past it. Fresh sage is much more potent and complex than the dried stuff, which can often just taste like dust.

Wrap fresh sage leaves in a slightly damp paper towel and pop them into a reusable bag or container in the fridge. It’ll stay fresh for about a week. You can also freeze the leaves whole or in an ice cube tray with a little bit of butter or oil for easy cooking later.

Sage is the classic partner for fatty meats like pork, duck, and sausage. It loves butter—specifically brown butter—and works wonders with starchy vegetables like pumpkin, butternut squash, and potatoes. Throw a few whole leaves into a pan with hot oil; they crisp up in seconds and make a perfect garnish.