Sage is one of the dominant flavours in sausage-making and poultry stuffings. Like so many other herbs, native to the Mediterranean region and very widely used all around the area. Used in the middle ages as a medicinal herb. It is one of the more aromatic of the popular herbs and sets off the flavours of other strongly flavoured foods well.
by 6 & by 12
Pork, veal, duck, goose, turkey, pulses, eggs, ricotta, Parmesan cheese, risotto, pasta
5ºC / 41ºF
Freeze damage in fresh herbs will appear as darkened translucent or water-soaked areas which will deteriorate rapidly after thawing.
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