Sage Rubbed Leaves

Sage is native to the Mediterranean and has an intense savoury/camphorous flavour. Dried sage has a more intense and concentrated flavour than fresh sage and so it should be used sparingly. Sage assists with the digestion of oily/fatty foods, hence its traditional use in sage and onion stuffing for roast pork, roast chicken, roast goose etc. Sage goes well with onions, meat loaf, rissoles, sausages, bean soups. Sage is often added to bread and foccacia dough’s and adds a nice perfume to nut brown butter sauces for fish fillets. Sage goes well with peas, beans, potato, sweet potato, leeks and onions.