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SAGE
Sage is an herb from an evergreen shrub, Salvia officinal is, in the mint
family. Its long, greyish green leaves take on a velvety, cotton like
texture when rubbed (meaning ground lightly and passed through a coarse
sieve).
Traditional Ethnic Uses
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavour
salads, pickles, and cheese. It is one of the most popular herbs in the
United States
Taste and Aroma
Sage has a fragrant aroma and an astringent but warm flavour.
A Few Ideas
Crumble leaves for full fragrance. Use ground Sage sparingly; foods
absorb its flavour more quickly than leaf Sage. Sage is a wonderful
flavour enhancer for seafood, vegetables, breadsticks, cornbreads,
muffins, and other savoury breads. Top swordfish, tuna, steaks, chicken,
and turkey pieces with Sage lemon butter.
Rub Sage, cracked pepper, and
garlic into pork tenderloin or chops before cooking.
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