SageThis native Mediterranean herb has been enjoyed for centuries for both its culinary and medicinal uses. The name comes from a derivative of the Latin salvus, meaning “safe,” a reference to the herb’s believed healing powers. The narrow, oval, grey-green leaves of this pungent herb are slightly bitter and have a musty mint taste and aroma. There’s also a variety called pineapple sage, which has an intensely sweet pineapple scent. Sage is a rich source of Vitamin A, calcium and magnesium but the amounts normally consumed are unlikely to make this a significant source of nutrients. Nutritional Value
A good source of…
For more information on nutrition and the details given above, check out our nutrition page. Preparing and Using Choose sage by its fresh colour and aroma.Refrigerate wrapped in a paper towel and sealed in a plastic bag for up to four days. Sage is commonly used in dishes containing pork, cheese and beans, and in poultry and game stuffing. Sausage makers also frequently use it to flavour their products and it is usually an ingredient of ‘mixed herbs’. It complements chicken, fish, minestrone, pea, potato, tomato and vegetable soups and stews. It goes well with brussels sprouts, carrots, celery, aubergine, onions, peas, and tomatoes. It is recommended for chicken, duck, goose,halibut, sole, turkey, beef, lamb, pork, rabbit,sausages, veal and venison and is used in marinades, savoury breads and stuffing. RecipesFor some sage recipes, visit the Bord Bia website here |
Pot Roast MeatloafThe idea for this dish comes from Greece, where oven-roasted beans are served with a roast or good quality sausages. If you don’t fancy the idea of the beans omit them completely and stir the sauce into some pasta or just serve with some jacket potatoes.
Pork and Bramley Bake |
