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Ingredients: Sage from organic farming
€9.70 15 g


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.
  • 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.


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.’