Sage is native to the Mediterranean and has soft, velvety green leaves. It is highly aromatic with a slightly bitter, almost ‘meaty’ taste.
Sage provides a deep flavour so is well suited to the more ‘substantial’ dishes we tend to eat during the winter months such as casseroles and roasts.
It works perfectly with pork, liver, poultry, cheeses and stuffing and you can use it to make herbal tea, which can help calm your stomach as it is known for its digestive properties.
Simple Sage tips …
- A classic but all-time favourite is sage and onion stuffing. Add plenty of fresh lemon zest and use brioche crumbs instead of bread to give a lovely light stuffing.
- Sage can be brewed as a tea with a little honey and is often used to aid digestion after a heavy meal.
- Saltimboca is a classic Italian dish – chicken or rabbit is cooked with thin slices of Parma ham and fresh sage and served with creamy polenta.
- Make pesto using fresh sage, as an alternative to basil, and walnuts, instead of pine nuts, whizzed up in a food processor with parmesan and olive oil.
- For an easy supper just toss hot pasta with a few sage leaves and butter.
Where to buy me
Vitacress are proud to supply the leading UK supermarkets with their packs of herbs and pots of British-grown herbs all year round. We carefully pack the herbs in the retailer’s packaging for Marks & Spencer, Sainsbury’s, Tesco and Waitrose and you can find them in the fresh produce area.
How to look after me
Where to keep me – Place your pot of sage on a saucer and keep in a bright place like the windowsill or kitchen worktop and out of cold drafts/away from hot radiators. Do not put in the refrigerator.
How to water – Water sparingly only when the top of the compost is dry to touch.
How to use – To use, pick off leaves or sprigs as required. Rinse under running water and gently pat dry using kitchen paper. Be careful not to use too much sage as it can overpower dishes.
Where to keep me – Store your sage in a bag in the salad drawer of your refrigerator.
How to use – Rinse under cold, running water. Use whole sprigs or strip off leaves and chop as required. Be careful not to use too much sage as it can overpower dishes.