Agree with pp. sage is great in tea though. But also a bit of rosemary is great with stock. I sometimes use. But most often I add an unpeeled onion (gives beautiful color & flavor), bay leaf.

Anonymous wrote:

Anonymous wrote:I wouldn’t add it to stock. Sage has a strong and distinctive flavor. Add it to the final dish while cooking. For chicken stock I generally stick to rosemary and thyme.

I meant parsley and thyme, not rosemary.

Thanks! I also typically avoid rosemary in stock and figured sage might be similar.

Anonymous wrote:I wouldn’t add it to stock. Sage has a strong and distinctive flavor. Add it to the final dish while cooking. For chicken stock I generally stick to rosemary and thyme.

I meant parsley and thyme, not rosemary.

I wouldn’t add it to stock. Sage has a strong and distinctive flavor. Add it to the final dish while cooking. For chicken stock I generally stick to rosemary and thyme.

Is sage good in soup stock? Or is it too strong?
Stock will be used for basic vegetable minestrone or classic chicken soup.