Sage

Sage, most often used in cooked applications should be used sparingly as it often tends to overpower other flavours.

Used as a fresh leaf, chopped in salad & other dressings, or in marinades. tossed in pasta dishes, blanched or roasted vegetables.

This herb goes well with poultry, pork and lamb due to it’s aromatic properties. It is also commonly used in broths, stock, stews and soups.