Sage is a popular herb in many types of cuisine, including Italian, French, and American. It is often used in conjunction with other herbs and spices, such as rosemary, thyme, and parsley. Sage is available fresh or dried, and it can be used whole or ground into a powder. When using dried sage, it is best to crush the leaves between your fingers before adding them to a dish to help release their flavour. Sage pairs well with rich, fatty meats such as pork and duck, and it can also be used to add flavour to vegetarian dishes such as bean stews and roasted vegetables.

Specification Sheet