Sage is native to the northern Mediterranean coast, where it’s used frequently in cooking.
Sage’s long, narrow leaves have a distinctively fuzzy texture and musty flavor redolent of eucalyptus, cedar, lemon, and mint. Italians love it with veal, while the French add it to stuffings, cured meats, sausages, and pork dishes. Americans, of course, associate it with turkey and dressing.
Use it with discretion; it can overwhelm a dish.
Indlægget Sage blev vist første gang den Sproutworld.