Usage: Dried sage is stronger and more flavorful than fresh sage and is delicious with strong veal, seafood, sausage and pork dishes. Add sparingly to salads, teas and vegetables to create a unique twist.

Info: Sage is derived from salvere, Latin verb “to save”, referring to its healing properties. Used in the ancient world to ward off evil, remedy for snake bites, and increase fertility in women. Appears in Balkan, Middle Eastern, and European cuisine, especially Italian cooking. Sage was the most used herb until World War II when the American soldiers brought oregano back to America.

Also known as garden sage, sage is a perennial, evergreen subshrub with woody stems, grayish leaves, and blue-purple flowers. A member of the Lamiaceae mint family. Sage has a savory and peppery flavor with a piney, woody fragrance.

Origin: Mediterranean region