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Wednesday, 8 October 2014


Native to the Mediterranean region, Sage has a long history of medicinal and culinary use.

Bundle of fresh sage

Sage has, for generations, been considered one of the essential herbs, along with parsley, rosemary and thyme. It has a savory, slightly peppery flavor and is used in many European cuisines and Middle Eastern cooking. Locally, it is traditionally served in stuffing and other fall or winter dishes. It can be easily obtained fresh, dried or powdered, or grown in your garden.

Using Sage

Sage is great as a seasoning for meat and combines well with the flavours from onion, garlic, thyme, oregano, parsley, bay leaf and rosemary.

Cooking will mellow its flavour though, so add it towards the end of your cooking for a stronger impact. Using fresh sage will also give a milder flavour than dried.

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