Sage is the dried leaf of a hardy, evergreen shrub grown in the Adriatic Sea region. Strong and highly aromatic, this gray-green herb has been used in cooking since the Middle Ages.
Usage Tips
Crush and add to stuffings for poultry, pork and veal. Add to seafood dishes, eggplant, stewed tomatoes, green beans, salad dressings, brown sauces and cheese. Mix 1/2 teaspoon in 2 tablespoons oil or butter for basting 1 pound poultry or fish.
This product has no significant nutritional value.