Sage is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: low
Low choking risk with appropriate preparation. Always supervise mealtimes.
Flavor guide
Fresh sage has a bold, earthy, slightly peppery flavor with a distinct savory warmth and a hint of pine that can be medicinal in large amounts. Cooking tames it: added to brown butter it becomes nutty and aromatic, roasted with squash it mellows into a gentle, savory depth. It pairs naturally with butternut squash, pumpkin, sweet potato, butter, white beans, pasta, apple, and pork.
Use very finely minced fresh leaves or one whole leaf infused into butter or oil during cooking, then removed. The strong earthy flavor mellows with heat. Works well with squash and sweet potato.
Serving ideas
Finely minced and cooked into butter pasta, stuffed squash, or bean dishes. One or two leaves go a long way.
Serving ideas
Any family use: brown butter sage sauce, stuffing, pork dishes, ravioli.
Serving ideas
Lay leaves flat on a tray, freeze, then bag. Frozen sage is best used for cooking. Texture softens after freezing.
Ingredients
Steps
A good introduction to herb flavors. The brown butter and sage transform plain squash into something genuinely complex.
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