Sage has a strong spicy aroma and is somewhat bitter in taste. It is popular for hearty and opulent roasts and very often combined with veal.
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Sage originated in the Mediterranean region and is still used there today in the preparation of numerous dishes. The already very strong aroma is even more pronounced in dried sage. The herb's digestive properties make it an ideal partner for heavy, fatty roast poultry and pork. In northern Germany, it belongs in eel soup. Italians classically season all kinds of veal dishes with sage, occasionally tomato sauce and beans.
In addition, sage is popularly consumed as a tea for colds and sore throats due to its disinfectant properties.
Always use sage sparingly because of its intense aroma. It can also be cooked for a long time without losing aroma.
Saltimbocca alla Romana, Ossobuco Milanese, eel soup.
Very spicy aroma, bitter taste.
Savory, garlic, lovage, bay leaf, paprika, bell pepper, thyme, tomato flakes.