Tinfoil Chef

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Sage has soft, gray-green, narrow oblong leaves and has a slight bitterness in it’s aroma. It originated in the Mediterranean and Asia Minor. In the sixteenth century Sage tea and Sage Ale were popular in England.

It’s very important in Mediterranean and Italian cooking. The pungent flavor of sage cuts the fattiness of meats which makes it useful with meats like duck, goose and pork. In Italian cooking Sage is often used with rosemary to season poultry, pork and veal roasts.

In the US it’s used a lot in poultry seasonings and stuffing. It also works good with starchy foods like potatoes, split peas and dried beans.

Fresh sage can be found year round. Dried sage holds a lot of the flavor of fresh sage.

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