- Club House Ground Sage pairs well with thyme, marjoram and rosemary.
- Because sage has a strong presence in meals, adding it to the beginning of cooking produces a stronger sage taste, adding it later will produce a milder sage taste.
- Sage is used in Greek, Italian, and European cuisines.
- Sage pairs well with dairy, adding dimension to the mildness of butter, cream, milk and cheese.
- Ground sage complements poultry, pork, veal, game, sausages, vegetables, salads, onion, cheese, eggs, stuffings and coatings.
- Use 1/2 tsp (2 mL) in 4 cups (1L) bread cubes for stuffing.
- Add 1/4 tsp (1 mL) to 1 lb (500g) ground beef, lamb or chicken.
- Good in vegetable soup and chowder.
- 0 Calories
- 0g Total Fat
- 0g Saturated Fat
- 0g Trans Fat
- 0mg Cholesterol
- 0mg Sodium
- 0g Carbohydrates
- 0g Fiber
- 0g Sugar
- 0.1g Protein
Sage is a member of the mint family and originates from the Mediterranean region. The romans called it “the holy herb” and was used in cultures to ward off evil.
This herb has long been used in cooking and medicinally. Ground sage is a great source for vitamin K and contains iron, vitamin B6, calcium and manganese. Sage is also full of antioxidants, making it a healthful addition to your meals.
In Britain and North America, it is essential to Thanksgiving and Christmas turkey stuffings. In Italian cooking, it is used with fish dishes and is essential when making saltimbocca.
What Does Sage Taste Like?
Sage tastes earthy, sweet, a little bitter and pine-like with subtle citrus notes. Its aroma is characterized by a medicinal, piney and woody.
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