Sage Advice, So Savory
Marty Martindale

If you are a fan of Bob Evans Sausage Gravy, chances are you are already a sage fan. The flavoring in the gravy comes from their Bob Evans Savory Sage Roll Sausagesage_ingredientMain

Another item for sage fans is Bell’s Dressing, a long-time favorite since 1867, and marketed by a guy named “Bell. It’s a “must” for a lot of people who purchase a familiar new, yellow, cardboard box every year at Thanksgiving for their turkey dressing. Bells is a delectable mixture of sage, ginger, marjoram, oregano and rosemary, a mixture which has endured since they were founded. 

Sage comes from the mint family, but it is sweeter and more savory. Purchase it fresh as whole sage leaves, dry rubbed, powdered or in Bells Seasoning, above. 

Sage is another flavor we get from the Mediterraean region, and like so many, it has a long medicinal history. As with early foods, Like so many foods, the Greeks and Romans managed to make a big deal of it in ceremonies and as a preservative. It wasn’t long before the Chinese and Dutch were carrying on over its fragrant leaves.

Fresh sage is best. Look for soft grayish-green leaves with no spots of brown. 

To make “rubbed sage,” dry fresh sage leaves, then crumble them in your hands. You can also purchase the rubbed variety. 

Wrap fresh leaves in moistened paper towel and place in air-tight plastic. Store dried sage leaves in a glass jar and place out of sunlight. 


  • Aioli
  • Apple
  • Asparagus and pecorino
  • Biscuits/scones
  • Chicken
  • Chicken livers
  • Cream cheese
  • Dressings
  • Eggs/omelets/fritatas
  • Fried as garni/appetizer
  • Gnocchi
  • Goat cheese
  • Good with rosemary, oregano, savory, thyme, garlic
  • Honey infusion
  • Lamb
  • Olive oil
  • Onion
  • Peanuts
  • Pesto with basil
  • Pineapple
  • Pizza
  • Polenta
  • Ravioli/pumpkin
  • Roasted vegetables
  • Sage butter for fish
  • Soups/stews
  • Stir fries
  • Tomato sauce
  • White beans


 Below are foodsites with sage recipes.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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