Sage is a wonderful herb to use with duck, beef, pork and chicken. It has a really strong flavor, so use sparingly. Strong citrus and pine notes combine beautifully to cut through rich proteins, like lamb and pork. It also helps improve digestion. It is frequently used in roasts and stews that require long braising times. Adding dry sage at the beginning of the process helps give it enough cooking time to mellow in flavor. If your recipe calls for fresh sage, you can substitute 1 teaspoon of dried per 1 tablespoon fresh chopped sage. We have a great recipe for pork loin on a blog post featuring St. Patty’s Day recipes.
Frying the leaves helps calm the bitter notes of the herb, and is a fun and crispy topping for soups, roasted veggies, fried potatoes, risotto, pasta and rice dishes. Mixing chopped fried sage with butter and stir into gnocchi or pasta for a delicious Italian dish.
Net Wt .5 oz, in jar.