Salvia officinalis L.
has a strong, slightly peppery flavour and is well suited to meat dishes such as pork, and for use in sausages, meatballs and stews and casseroles. In the UK and USA it is an essential part of stuffing for roast chicken and turkey, while in Italy, Sage is used in the traditional Saltimbocca alla Romana. The strength of flavour from this herb means that it should be used sparingly!
- Type of drying:
- Bitter, intense
- Dry, ambient temperature, out of direct light, in original packaging
- min. durability:
- deliverer type:
- January, February, March, April, May, June, July, August, September, October, November, December
- signs of quality:
- Kosher certificate Halal certificate IFS QCCP®
Nutrient Contents per 100g
Cheese + Dairy products Soups + Sauces Jar filling Muesli, teas, chocolates + pastries Meat + Sausages Fish-processing Flavouring
|sowing harvest contract|