An evergreen sub shrub with grayish green leaves and blueish flowers that goes well with pork, beef, duck and chicken recipes.
Used as a garnish, season most meats, mix with melted butter and serve with pasta or other starch.
A perennial, evergreen sub shrub, with woody stems, grayish leaves, and blue to purplish flowers. Sage leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations.
Other names and ways of spelling: Garden Sage or Common Sage or True Sage
Nutrition and health benefits
Sage is an astringent, anti septic, tonic herb with a Camphor like aroma. Sage relaxes spasm, suppresses perspiration and lactation improves liver function and digestion, and has anti inflammatory, anti depressant and estrogenic effects.
How to use Sage
The strong flavour of sage means that a little goes a long way. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi. Fry sage leaves with liver or kidneys, or try dipping them into a light batter and deep-frying – they can be used to garnish dishes or eaten as a snack.
Please keep refrigerated. Keep in the fridge for up to 1 week. Rinse before use.
The strong flavour of sage means that a little goes a long way. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. Ingredients 2 teaspoons salt 2 teaspoons of chopped fresh sage or 1 teaspoon dried sage 1 teaspoon ground black pepper 6 center cut bone-in pork chops 2 tablespoons butter 1 cup water …
Delicious Focaccia bread with herb oil. You will need at least 24 hours because the dough stands overnight. You can also use any combination of herbs like basil, parsley, oregano, tarragon, rosemary, thyme, coriander and sage. Ingredients for the Bread 5 cups bread flour 2 teaspoons salt 50g yeast 6 tablespoons olive oil 2 cups water, luke warm ½-1 cup …