Sage
Ingredients: Sage from organic farming
€9.70
15 g
Recommendations
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.
CAUTION : Not recommended for pregnant women. Sage is a pungent herb; count one leaf per serving in a recipe.
CAUTION : Not recommended for pregnant women. Sage is a pungent herb; count one leaf per serving in a recipe.
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Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Italy, Sicily
- Storage / Use In a cool, dark, dry place.
€646.66 / kg
Olivier Rœllinger's words
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.
Story
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.’