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Sage

Italian chefs can't do without

Sage - Product photo

A spicy aroma, a bitter flavour: sage has a character of its own in the kitchen. Yet the culinary use of this fresh herb is less well known, as mainly medicinal properties are attributed to the crop. Italian chefs in particular have embraced the use of (fresh) sage.

The leaf is notable for its tender, almost velvety structure. The colour varies from grey-green to silver-grey. Because sage has a taste that easily overpowers, it is wise to dose the amount properly. The herb also tends to dominate other herbs.

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Storage advice

  • Transport and storage: As with many fresh herbs, refrigerated transport and storage is essential. Maintain a temperature between 2 and 4˚C.
  • Shop: The quality remains optimal in among the other fresh herbs in the refrigerated section.

Our sage is grown in:

Israel and Ethiopia

Recipes & preparation tips

With sage, the advice is to use it cautiously: if you add too much, the herb will dominate your dish. Especially with fresh sage that has been finely chopped, the taste can overpower other ingredients. It is delicious in herby marinades and meat dishes. Butternut squash also works well combined with fresh sage and thyme; see our recipe on the EAT ME website. Briefly rinse the herb under running water and pat dry.

Sage - Recipes & Preparation Tips

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