Sage

What is it?

An aromatic plant with grayish-green leaves that are used as a culinary herb, native to southern Europe and the Mediterranean.

Flavour profile

Fragrant aroma and an astringent but warm Earthy flavour. 

What does it pair well with?

Bean dishes, tomato sauces, omelets, polenta, sage butter for pasta and trout, meats, stuffing.

Nutritional facts

Contains a variety of volatile oils, flavonoids and is an excellent source of vitamin K and A.

Ratio for converting fresh herbs to dried herbs

2 tsp fresh = 1 tsp dried

How to store

Store the bundle in an airtight container or resealable bag in your crisper drawer.

History

The Ancient Egyptians, Greeks, and Romans used sage for medicinal purposes for thousands of years. The Egyptians used it as a fertility aid, while the Greeks used it to stop bleeding, and to clean wounds, ulcers and snakebites. Sage was a sacred herb for Romans, harvested for solemn ceremonies.

Recipes