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Sage (Rubbed)

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Sage has a peppery taste and is often used for flavouring rich and fatty foods, especially as a marinade.

In German cuisine, it is often used to flavour sausages and in Italian cuisine, to make burro e salvia where sage is sautéed in olive oil and butter until crisp then served with pasta. In ancient times, sage was used to increase women’s fertility!

Also known as: Garden Sage, Salvia

For 1 tbsp of fresh chopped sage, use 1 tsp of dried.
Salvia officianalis (Sage)
Product of Turkey