Sage goes great in butter sauces for pasta and gnocchi, but it is also very good when cooking chicken, veal, pork, and rabbit.
Sage has velvety green leaves, which are very aromatic, combining the flavor of leeks, basil, and mint. Always buy fresh sage in little branches with leaves about 1 to 1 1/2 inches long. I do not like dried sage, as it loses its flavor. Sage goes great in butter sauces for pasta and gnocchi, but it is also very good when cooking chicken, veal, pork, and rabbit. I cook the whole leaves in the sauce, or sometimes I throw in the whole branch and remove it when the sauce is done. To flavor stuffings, add some chopped sage leaves, but not too much: the taste is very pronounced. Its intense flavor mellows when the whole leaves are fried to a crisp, however. Fried in batter, they make great snacks or hors d’oeuvres. Sage leaves will keep, wrapped in a damp paper towel and placed in a plastic bag, for a week. They might seem wilted after a few days, but they will still have their aroma and flavor.