{
  "version": "1.0",
  "type": "ingredient-guide",
  "slug": "sage",
  "canonical_url": "https://leafandlarder.com/sage.html",
  "name": "Sage",
  "category": "herb",
  "botanical_name": "Salvia officinalis",
  "plant_part": "leaves",
  "forms": [
    "fresh leaves",
    "dried rubbed leaf",
    "ground"
  ],
  "flavor_profile": [
    "savory",
    "earthy",
    "resinous",
    "peppery"
  ],
  "last_reviewed": "2026-08-15",
  "sources": [
    {
      "title": "Royal Botanic Gardens, Kew: Salvia officinalis",
      "url": "https://powo.science.kew.org/results?q=Salvia%20officinalis"
    },
    {
      "title": "USDA SNAP-Ed: Herbs",
      "url": "https://snaped.fns.usda.gov/resources/nutrition-education-materials/seasonal-produce-guide/herbs"
    }
  ],
  "decision_notes": {
    "buying": "Choose fresh leaves for frying, butter, and stuffing; choose rubbed sage for easy distribution in sausage and dressing.",
    "preparation": "Use modestly with poultry, beans, squash, browned butter, and rich fillings."
  },
  "uses": [
    "culinary use"
  ],
  "storage": "Keep dried sage tightly sealed, cool, dark, and dry.",
  "faqs": [
    {
      "question": "What should I check before buying Sage?",
      "answer": "Check the stated botanical identity or style, the form, and the ingredient list."
    },
    {
      "question": "Is this guide a product offer?",
      "answer": "No. It is culinary editorial information; product availability is separate."
    }
  ],
  "commerce": {
    "status": "not_for_sale",
    "disclosure": "Editorial information, not a product offer or health advice."
  }
}