This bunched herb is known as culinary, kitchen, garden or true Sage. This isn?t a bunched herb to taste raw due to its cottony texture. Furthermore, it is best served cooked in a variety of savoury dishes. It works well when combined with other herbs and complements a variety of different foods. The strong aromatic flavours of Salvia Officinalis means it pairs well with meats, such as pork, sausage, and lamb as well as poultry or soft cheeses. Sage can be added to stocks or soups to enhance their flavour. You may know this herb best for its use in traditional stuffing flavouring for a Sunday roast dinner. Alternatively you can find Sage being used in traditional Chinese herbal teas.
Ingredients
Sage
Cooking & Handling
Wash before use
Origin
UK, Israel, Italy, Kenya, Ethiopia, Denmark, Spain, Morocco
May Contain: Sulphur Dioxide
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