|Net weight||15 g|
|Conservation / Utilisation||In a cool, dark, dry place.|
|Price incl. tax||€9.50|
Conseil Use this Sicilian sage in soups, stocks, and recipes for poultry, pork, and veal. We recommend adding sage at the end of cooking time to avoid any flavor alterations.
The words of Olivier Roellinger
We have selected this sage from Sicily which is grown and dried by Vincenzo, a young farmer who has taken over the family's olive and lemon groves from his grandfather.The soil and sunshine of the farm give this dried sage a concentrated camphor fragrance. I particularly enjoy it in vegetable purées, pasta dishes, and browned sage butter like they make in Italy.
Common sage (Salvia officinalis) grows as a small shrub and has velvety leaves. Once dried, the leaves have a concentrated scent that vascillates from lavender to camphor. Sage has been used as a culinary herb since ancient times. Its role as a holy medicinal herb has helped it travel through the centuries to today’s kitchens. The name ‘sage’ comes from ‘salvare’ which means to save. According to a medieval saying, ‘He who grows sage in his garden will never require a doctor.’