1 bunch

A strongly aromatic and slightly bitter herb, sage can withstand long cooking times without losing flavor. A little goes a long way. Crisp in a pan with brown butter and add to a pasta dish; roast with root vegetables.

Wrap in a paper towel, place in a breathable bag, and store in fridge for up to 5 days. You can also submerge leaves in olive oil and keep in the fridge for up to 3 weeks.