A member of the mint family, the word is derived from the latin salvere to save pointing to its medicinal uses. Strongly aromatic and faintly bitter sage imparts a delicate flavour and can withstand long cooking.
Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. Sage butter is made by mixing sage with melted butter and can be served stirred into pasta or gnocchi or used to flash fry delicate fish.
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