Dried sage is made from the dried leaves of the sage plant. Its aroma is pungent, earthy, and slightly musty. It has a strong, savory, slightly bitter flavor that is often described as somewhat peppery with a hint of mint. The taste can change slightly when heated, as the oils in the sage can become more concentrated, resulting in a stronger flavor.
Sage is commonly used in Mediterranean and European cuisine. Some popular dishes that feature dried crushed sage include stuffing, sausage, and roasted meats. It is also commonly used to season sauces, soups, and stews.
In cooking, dried sage is typically added near the end of the cooking process, as heat can cause the flavors to deteriorate. It is often used sparingly, as too much can overpower a dish. The spice does not require any preparation before use and can be added directly to a recipe.
It's worth noting that dried sage has a more potent flavor compared to fresh sage leaves, so less is often required when using the dried version.
*Please note this is NOT the whole leaf white sage used for smudging.
QUICK INFO
sage
, whole pieces
INGREDIENTS
Sage leaf
TASTING NOTES
Savory, slightly bitter. Peppery with a hint of mint.
AROMA
Pungent, earthy, and slightly musty aroma
PAIRINGS
Garlic, onion, rosemary, thyme, and lemon
USAGE
Try adding a pinch of sage to roasted vegetables or a homemade stuffing
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
Dried chopped garlic pieces are a convenient way to add the flavor and aroma of garlic to dishes that will allow them to rehydrate: broths, soups, stews, sauces, etc.
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
