Sage has a long history of thousand over years in both culinary and medicinal use. The Latin name Salvia officinalis comes from "salvus" which means "healthy".
Its greenish white felt leaf has a little bitter and softwood taste. The dry ones are as good as the fresh ones in their aromas. A little goes a long way - just a small quantity is enough to give a strong flavour to different kinds of meat.
Sage was especially used in Great Britain as herbal tea for its medicinal virtues. It is considered to be a traditional herb used to treat digestive problems, excessive perspiration and throat inflammation.
Sage is generally used in French cuisine to flavour "fat" meats like goose, duck or pork.
- In Italy, it is also used with veal (the famous Involtini recipe).
For more recipes and instructions, check out Our Recipes.
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