Sage (100g)

"The Latin name for sage, salvia, means “to heal"". Sage is native to the Mediterranean region and commonly grown as a kitchen and medicinal herb. As a herb, sage is considered to have a slight peppery flavour. In Western cooking, it is used for flavouring fatty meats (especially as a marinade), cheeses (Sage Derby), and some drinks. In the United States, Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavouring in the English Lincolnshire sausage. Sage is also common in Italian cooking. Sage is sautéd in olive oil and butter until crisp, then plain or stuffed pasta is added ("burro e salvia"). In the Balkans and the Middle East, it is used when roasting mutton."

Nutrition:

Although the effectiveness of Common Sage is open to debate, it has been recommended at one time or another for virtually every ailment. Modern evidence supports its effects as an anhidrotic, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic. In a double blind, randomised and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease.

Storage:

The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.

Source:

English orchards whenever possible, though will also on occasion use Bristol Markets and EU-derived (land-freight) sources in order to meet times of high demand.