Allergen note
Sage is not a common allergen and reactions are rare; it belongs to the mint family along with basil, rosemary and thyme, so a child who reacts to those herbs may also react to sage. Offer a small amount in a familiar food first and watch for a rash, swelling or tummy upset.
How to serve
From around 6 months, a little finely chopped cooked sage adds flavor to mashed butternut squash, sweet potato, white beans or ground turkey. Keep to cooking amounts, such as a pinch for a baby's portion, and skip sage tea, extracts and supplements, which are far more concentrated and not recommended for children.
Preparation
Rinse the leaves, remove the stems and cook sage in the dish, softened briefly in a little oil (or butter once milk is tolerated) or simmered in soups and stews, then chop it very finely or blend it in. Its flavor is strong, so one or two leaves can season a whole family pot.
Texture and choking risk
Sage leaves are thick and fuzzy and can stick to the roof of the mouth or the throat, and crispy fried sage leaves are brittle and hard to manage. Serve only finely chopped or blended sage mixed into moist food, never whole leaves, and supervise every meal.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries sage, note any reaction and see it in the allergen tracker.
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