Sage

Sage (Salvia officinalis) is a native Mediterranean herb with green-grey velvety leaves. It has a powerful musky fragrance and spicy, slightly bitter flavour that varies according to the variety. For example, tricolour sage is a decorative variety of the herb that has green leaves with reddish streaks, a creamy white border and a mildly bitter taste.

Sage leaves are excellent for cutting through the richness of fat, and are often served as a stuffing (particularly when combined with onion) for chicken, turkey, pork, goose or partridge. They are also excellent when used as a flavouring for pork pies and sausages. Fresh sage is popular in Italian cuisine, where it is added to veal or calf's liver or sprinkled on ravioli to provide an interesting flavour. It is also fried in butter to add a warm note to recipes or deep-fried as a garnish for meat dishes.

Sage is available fresh or dried, although the fresh leaves have a superior aroma and flavour. The leaves can be used whole or chopped and develop their full flavour when cooked. Fresh sage may be stored in the fridge for 3-4 days, whilst dried sage may be stored in a cool, dark, dry place for up to a year.