Buy Sage
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Sage is not so well known in Asia, but extremely popular in America and Europe. Sage has very strong flavour, so a little goes a long way, especially when using these high quality sage leaves - far more potent than flakes. This sage is also great for making sage butter, and in bouquet garnis, as it's easy to remove and keep aside after cooking. In it's natural origin in Israel, Sage leaves grow much thicker and larger, developing higher volatile oil contents than most countries. Sage has been growing here in Central Europe since the middle ages. One large leaf is enough for making a delicious sage tea, with locals drink to have more peaceful sleep. To ensure the best natural flavour, Regency Sage is kept vacuum sealed until sale. Also known as Sauge, Thé de la Grèce, Salbei, Αλισφακιά, Φασκόμηλο, Alisfakia, Dried Sage, Faskomilo, Salvia, 鼠尾草, מרווה, מרוה.
| Sage Cooking Notes | |
| Cuisine | Italian, Greek, Mediterranean, German, Spanish |
| Food Pairings | garlic, pepper, fried meats, barbecues, butter, tea, veal, poultry, rosemary |
| Flavour / Tastes Like | Woody, Pepper, Slightly Bitter |
| Serving size | |
| Directions for use | Our Sage is still on the stem for easy cooking. Cook in any stock, broth, soup or butter, and remove before serving. Or pound in pestle and mortar and use as a seasoning for meats. |
| Sage Technical Notes | |
| Origin | Israel |
| Quality* | Grade AA, Leaves on stem |
| Also known as | Salvia officinalis Sauge, Thé de la Grèce, Salbei, Αλισφακιά, Φασκόμηλο, Alisfakia, Faskomilo, Salvia, 鼠尾草, מרווה, מרוה |
| **Special Note | |
*Industry specific terminology.
