SageRich and pungent but warm flavour
Did you know?
The word on the lip of many wise cooks, Sage is a highly versatile herb and a real meat lover!
In Britain, Sage has for generations been listed as one of the essential herbs along with Parsley, Rosemary, and Thyme as in the folk song “Scarborough Fair”. In American cooking, Sage it is traditionally served with onion as stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day.
Sage is great for…
- Fatty meats
- Slow cooking
Pairs well with…
Cut young leaves and add to your cooking! Sage can withstand long cooking times without losing its flavour, so let the leaves infuse your dish.
Take care of your Sage
Your potted Sage will love a warm spot in your kitchen. Water little every day from the bottom up.
Keep your pre-cut pack of Sage in the vegetable compartment of your fridge and use within 8 days.
Sage is an excellent source of fiber, vitamin A, folate, calcium, iron, magnesium, manganese, and B vitamins such as folic acid, thiamin, pyridoxine, and riboflavin in much higher doses than the recommended daily requirements, plus healthy amounts of vitamin C, vitamin E, thiamin, and copper.
The name Sage derives from the Latin salvere, meaning ‘to be saved” – a sign of its value throughout history. Sage has a long history of medicinal use and it has been associated with potent healing powers. Traditionally used to treat fevers, as a calming tea to help people get to sleep, and for colds. Now, modern science is corroborating some of its historical uses.