Sage

Sage is a robust herb with a distinctive earthy and slightly peppery flavour, complemented by woody and smoky undertones. Its leaves are soft yet sturdy, making it ideal for fire cooking where it can withstand heat without losing its character. When used in BBQ, sage adds depth to rich meats like pork, lamb, and game, enhancing their natural flavours without overpowering them. It is particularly effective when fried crisp in butter, lending a nutty, aromatic finish that elevates simple dishes. Over fire, sage leaves can be wrapped around cuts of meat or threaded onto skewers to infuse a subtle smokiness and herbaceous note. The essential oils in sage release slowly, making it perfect for slow cooking or grilling. Fresh sage is best for these applications, as dried sage tends to be more intense and can become bitter if overcooked. When buying sage, look for vibrant green leaves without blemishes or signs of wilting. Avoid bunches that appear dry or yellowed. To store sage, keep fresh sprigs wrapped loosely in a damp paper towel inside an airtight container in the fridge. This method preserves its flavour and texture for up to a week. Alternatively, sage can be frozen whole or chopped, which retains its flavour well for longer periods. Dried sage should be stored in a cool, dark place in an airtight jar to maintain its potency. Using sage thoughtfully in your BBQ repertoire brings a grounded, aromatic complexity that complements fire-cooked dishes beautifully.