Sage is an aromatic herb with an earthy, slightly peppery taste, with just a hint of lemon and mint. Coming from Salvia Fructicosa, Greek sage is its more common name and is in use all over the world. It is ideal for flavouring poultry and white meats but works very well in soups, stews and roast vegetable dishes. Sage blends very well with other herbs to create complex, delicious dishes and the ever popular sage and onion stuffing. Common pairings are with Rosemary, Marjoram and Thyme, but it also works well with Oregano, Parsley and Bay Leaf.
Sage has been in use for centuries, not only as a herb but also for the health benefits some believe it has. There are usually 2 types of sage for cooking with – rubbed (which this is) and powdered. Rubbing leaves makes for coarse flakes which hold their flavour more than the powder type. They can be a substitute for each other, but with differences in potency, you’ll need to adjust the recipe.
As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!
Nutritional Information/ 100g
- Energy/kcal – 315
- Energy/kJ – 1317
- Protein (g) – 10.63
- Fat (g) – 12.75
- of which Saturates (g) – 7.03
- Carbohydrate (g) – 60.72
- of which Sugars (g) – 1.71
- Fibre (g) – 40.3
- Sodium (mg) – 11
- Salt (g) – 0.0275
Always be sure to read the labels before consumption. Suitable for vegetarian, vegan and kosher recipes.
ADDITIONAL INFORMATION
ADDITIONAL INFORMATIONWhile every effort is made to keep all products in isolation from everything else, we cannot guarantee products are totally free of traces of the following allergens.
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Celery
- Mustard
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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