White Sage

Crisp a few leaves in foaming butter until they shatter like chips, then spoon that browned sage butter over pasta, gnocchi, or roasted squash. This is culinary white sage, a bolder, more resinous cousin of the common garden sage, with a piney, almost camphor edge that rewards a light hand. Tuck it under the skin of a roast chicken, fold it into pork sausage, fry the leaves whole for a garnish, or steep it into butter and oil for anything rich and savory.

The leaves come dried and whole, packed fresh so the aromatic oils stay locked inside until you crush or warm them. A little heat wakes it up. This sage is potent, so start with less than a recipe calls for and taste as you go.

Single ingredient: sage. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

How much should I use?
White sage is stronger and more resinous than garden sage, so a little carries a long way. Start with about half of what a recipe suggests, especially in delicate dishes, and add more only after you taste. Whole fried leaves are more forgiving than chopped, since crisping in fat mellows the punch.

What are the best ways to cook with it?
Brown-butter sage sauce is the classic: melt butter, drop in whole leaves, and let both go golden and nutty over roasted squash, pasta, or gnocchi. It also loves poultry and pork, white beans simmered with garlic, and savory breads. To infuse, steep whole leaves in warm cream or oil, then lift them out before serving.

Fresh sage or these dried leaves?
Dried leaves are more concentrated than fresh, so use a lighter hand. Crush or crumble them into a dish to release the oils, or fry them whole in fat where they crisp and turn nutty. Add them near the end of cooking so the aroma stays bright rather than cooking flat.

How do I store it?
Keep the leaves in a sealed jar away from heat and light. Whole dried sage holds its aroma far longer than pre-ground, so crush it only when you cook. Warmth and sunlight fade the oils, so a cool, dark shelf keeps it lively.