What is fall without sage? (Hardly a fall at all, we'd argue.) This woody, hardy herb is tough enough to stand autumn's cooler temperatures, and can also stand up to high-heat cooking methods—making it the perfect pairing for roasted vegetables, pan sauces, or braised and roasted meat. Plus, the cozy, earthy flavor and scent will warm you from the inside out.
HOW TO BUY
Early in the fall, the sage available at most farmers' markets is fresh, often sold in bundles. Although it's hardy, sage is susceptible to wilting when stored improperly (in the heat), so avoid any that looks limp or floppy. The leaves should be pale green, soft, and perky. If dried, sage crumbles easily, and will likely be packaged in bags or jars so that it doesn't disintegrate when handled. In either application, it should be extremely fragrant—if there's no scent, it's old and won't have much flavor.
HOW TO STORE
Store fresh sage wrapped loosely in a damp paper towel, inside an unsealed plastic bag in the fridge. You can also dry your own! Follow these instructions for properly-dried sage that'll last you through the winter.