Sage- Red- Dried
Use in poultry stuffing mixtures with onion, rich and fatty meats such as goose and pork, sausages and other charcuterie, veal, anchovies, risotto, tomato sauces, salads, pickles and cheese dishes.
This is a strongly flavoured herb with overtones of camphor, so should be used with discretion.
It is good with fatty meat as it is said to aid digestion.
Use the dried leaves sparingly.
Fresh leaves are so much milder than the dried they can be used more freely.
This is a top quality herb and very underused in the UK.
Try some today and taste for yourself the wonderful enhancement that it gives to your dishes.
Scientific name: Salvia officinalis L. (Labiatae)
Sage has long been used as an antiseptic mouthwash to treat sore throats, sore gums and mouth ulcers. The leaves are rich in plant compounds called terpenoids which are known to have antibacterial effects.
Laboratory tests on aromatic sage oil and leaf extracts have confirmed their antibacterial properties.