Sage is a herb originating from the Mediterranean Basin. It scientific name is Salvia Officinalis (from the Latin word ‘salvare’ meaning ‘to heal’ or ‘to save’) and it belongs to the Lamiaceae family. It is often nicknamed ‘common sage’ or ‘garden sage’.
Sage is a sacred plant, used by many cultures over the centuries. Frequently used in Ancient Greece and Rome for its properties and benefits, it was also very popular in the Middle Ages, when it was used to cure many epidemics. Louis XIV himself couldn’t get enough of it - his favourite drink was a sage-based aperitif. Nowadays, dried sage is well-known and used the world over.
The plant is made up of rough, pale green stems and leaves. It produces groups of blue to purple flowers.
Shrubs can grow up to 50cm tall. Sage grows in well-drained soils, with a good supply of calcium and little humus. To grow in the right conditions, it should be planted in a warm, sunny spot and protected from the wind. It blooms from June to late October. Sage is harvested from early July to late August.
Dried sage has a strong taste, slightly bitter and similar to camphor. It is very popular in Mediterranean cuisine and goes great with pork and poultry-based dishes (chicken, turkey, duck) as well as vegetables.
Goes very well with pork and poultry-based dishes (chicken, turkey, duck) and vegetables.
Strong taste, slightly bitter and similar to camphor.Where to find this product ?
Our product is whole and is used mainly for slow-cooked dishes with a long infusion time. It is sold in a packet, enabling excellent preservation of the product and its quality.Where to find this product ?