The mature leaves are gathered from April to July at the height of the May-August blossoming period, the stems cut 10-20 centimeters below the flowers The most celebrated sage is without doubt the officinalis, the one used in cooking. Sage has rough, leathery leaves, silvery-green in color and extremely aromatic. Sage and butter constitute a popular dressing for tortellini, ravioli and other fresh filled pastas.

Involtini di salvia fritti (Fried anchovy/sage rolls)
Makes 8 rolls
16 large leaves of sage
8 anchovy filets
3/4 C. milk
2 eggs (beaten)
white flour
oil
salt

Soak the anchovies in the milk for 30 minutes, drain and pat dry For each roll, use 2 leaves of sage and 1 anchovy. Place the anchovy between two leaves, roll and secure with a toothpick. Proceed until all the rolls have been made. Draw the rolls first through the beaten egg and then the flour. Heat an abundant quantity of oil in a pan and fry the rolls until crisp. Drain on paper towels and salt to taste.

The use of sage dates back to antiquity, originating in central Europe and the Mediterranean. It is now cultivated in many other countries and used in cooking in a surprising number of ways. Rather robust, it is often used in tandem with rosemary for roasts. It's also used for other cuts of meat: cutlets, pounded filets and rib-eye for example. It is used to season roasted pork liver as well as game, soups, vegetables, cheese, butter, vinegar, and to make stuffing for poultry and vegetables. Sage and butter constitute a popular standard dressing for tortellini, ravioli and other fresh filled pastas, while the individual leaves drawn through batter and fried are delicious. And we'll bet you didn't know that sage can also be used to keep the moths away from your winter clothes!