Super source
Carbohydrate
11.3 g · 4% DV target
A velvety, silver-green herb with a pungent, earthy aroma that holds its structure well during slow cooking, sage is distinguished by its exceptionally high concentration of phenolic compounds.
Sage contains high concentrations of rosmarinic acid (a phenolic compound with antioxidant properties) and other phenolic acids, which contribute to its distinct profile among culinary herbs.
Fresh sage provides notable amounts of beta-carotene (a precursor to vitamin A) and calcium, though these are typically consumed in small quantities as a seasoning.
The herb is a source of various phytosterols (plant-derived compounds structurally similar to cholesterol), which are being studied for their role in plant-based nutrition.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
11.3 g · 4% DV target
2.90 g · 10% DV target
4.53 g · 9% DV target
170 μg · 19% DV target
0.36 mg · 21% DV target
435 mg · 33% DV target
Wrap in a damp paper towel and place in a reusable bag.
Freeze in oil or as whole leaves.
Perennial herbs generally have a low carbon footprint and low water requirements.
The name sage is derived from the Latin 'salvere', meaning 'to be saved', reflecting its ancient reputation as a sacred plant with life-extending properties.