Herbs, Sage

Cooking Tips:

Best paired with pork, lamb, potatoes or omelettes. Strip the leaves down the stem and then finely chop and add to your cooking

Unlike other fresh herbs, sage is strong and fleshy in its texture and maintains it's aromatic compounds when cooked for a long time. In fact, we recommend using sage towards the start of your cooking to fully infuse the flavour in your dish, and soften the leaves.

One of our favourite ways to use up leftover sage is to make a sage salt (especially if you can combine it with rosemary). Strip the leaves off the stems and place them in a low temperature oven (between 80-120 degrees Celsius. The lower the temperature, the more aromatic compounds get preserved, but it might take a bit longer) until completely dry and crumbly (alternatively, you can dehydrate them in a dehydrator).
Once dry and crumbly, grind it down to a fine powder using a pestle and mortar, a food processor or a spice grinder and combine with equal parts finely ground salt. It makes the best quick seasoning for any root vegetables, such as roasted potatoes or beetroots. Store in an airtight jar or other container.

Storage instructions:

We provide a large bunch so to best store it, place it in the fridge in an airtight container. Sage can also be processed and frozen, to be added to your cooking at a later date. The leaves may darken after freezing, but they still retain their full flavour