|Ingredients||Sage, dry leaves.|
|Conservation / Utilisation||In a dry and dark place, such as a closed cupboard.|
|Price incl. tax||€9.50|
Conseil This sage from Sicily can be enjoyed with soups, bouillons and white meats. It is preferable to add sage at the end of cooking so as not to alter its fragrance.
The words of Olivier Roellinger
The sage we have chosen comes from Sicily. It is cultivated and carefully dried by Vincenzo, a young peasant who took over the exploitation of olive and lemon trees from his grandfather. Thanks to the earth and its sunshine, this sage, once dried, has a concentration of camphor scent. I enjoy it with vegetable creams or, with pasta and butter in the Italian tradition.
Sage sage (Salvia officinalis) is a small shrub with fluffy leaves. Dried, the leaves concentrate a perfume which oscillates between lavender and camphor. Sage has been used as an aromatic condiment since ancient times. It has also gone through the ages adorned with its virtues of sacred medicinal herb. Its name comes from the Latin "salvare" which means to save. An ancient saying from the Middle Ages said : "'he who has sage in his garden needs no doctor'.