Sage

This Mediterranean sage is perfect with cold meats, soups, vinaigrettes, stuffing and roast meat. Crush a few leaves and sprinkle over pan-fried potatoes, gratins, poultry served with a creamy sauce, delicate fish or home-made vegetable soup. Whole leaves keep their flavour better than ground sage and are best added at the last moment to maintain their full flavour.

The name sage comes from the latin “salvia” and more specifically from the verb “salvere” which means to heal. It is also known as “salvia salvatrix” which refers to its medicinal virtues and health benefits. Even in Ancient times, this herb was thought to guarantee long life! The Amerindians used sage as incense during their rituals as once burned it is said to be hallucinogenic.