You don’t have to chop sage at all! Whole leaves are perfect for roasting with chicken, pork, or vegetables. They crisp up into delicious little flavor bombs that are absolutely addictive.
If you want to chop it, stack a few leaves, roll them tightly like a cigar, and slice across the roll. This gives you fine ribbons that release their flavor gently. Or, just tear the leaves with your hands—rustic is always in style.
A Quick Note on Storage
Don’t let your leftover sage go to waste! Wrap it loosely in a damp paper towel, pop it in a plastic bag, and store it in the fridge. It will stay fresh for at least a week.
For long-term happiness, you can also freeze whole leaves on a baking sheet, then toss them into a freezer bag. They’ll be ready for soups and stews all winter long.
