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03 Nov 2009

Pungent grey-green herb with fuzzy leaves. A perennial herb with a slightly bitter flavour. Too much sage in a dish can be overpowerring, so it should be used sparingly.

Use: It is common in both English and European cuisine. It goes particularly well with pork, poultry, stuffings, sausage, beans and tomatoes. In Britain it is used as added flavour for stuffings, traditionally the sage and onion stuffing for roast, turkey or pork. Breads and cheese are a great host for this herb as it intensifies and compliments well. Italian cooks combine sage with veal and veal chops with sage and white wine.


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