Fresh sage

Fresh sage is a highly valued aromatic herb in cooking due to its intense aroma and slightly bitter, earthy flavor. It belongs to the Lamiaceae family and is native to the Mediterranean region, although its cultivation has spread to many parts of the world because of its versatility in gastronomy.

This plant is characterized by its oval, grayish-green leaves with a velvety texture. In the kitchen, fresh sage is primarily used to enhance meat dishes, especially poultry, pork, and lamb, as well as in sauces, sautés, and preparations with butter or olive oil. Its distinctive flavor adds depth and warmth to recipes.

Among its properties, fresh sage is known for its antioxidant and digestive effects. Furthermore, it contains anti-inflammatory compounds and can help improve digestion, meaning it not only adds flavor but also provides health benefits.

In different Latin American countries, fresh sage may be known by alternative names such as sabio or simply "salvia," although the latter is also commonly used for the dried version. In some places, it is often referred to as common sage.

When incorporating it into your recipes, it is advisable to add fresh sage towards the end of cooking to better preserve its aroma and flavor, or to use it as a garnish to add freshness and a unique touch.