Other
sage
The soft grey-green leaves of Salvia officinalis, a Mediterranean shrub. The flavour is a strong camphor note in the felted leaf.
Origin
A southern European herb.
Flavour
Piney, musky, and assertive.
How to use it
Fry the leaves crisp in butter, or chop a little into pork, beans, and brown butter. Too much tastes soapy.
Storage
Wrap fresh sage and refrigerate. Dried sage keeps airtight, milder than the fresh leaf.
Recipes using it
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