Sage Common

Sage is a classic, powerful culinary herb prized for its earthy, peppery flavor and its ability to cut through rich, fatty foods. Because its flavor is highly concentrated, it should be used sparingly compared to milder herbs. High. Unlike delicate herbs (like basil or parsley), sage holds its flavor exceptionally well during long cooking processes, such as roasting, braising, or stewing. Use with Pork, Goose, Sausage, and Poultry, can b used in stuffings and for roast vegetables. Sandy, gritty, or gravelly soils are ideal, good drainage is important so avoid heavy clay.