Sage is the dried leaf of a hardy, evergreen shrub grown in the Adriatic Sea region. Strong and highly aromatic, this gray-green herb has been used in cooking since the Middle Ages.
Usage Tips
Add 3/4 teaspoon to 1 quart bread cubes for stuffing poultry, pork and veal. Add to seafood chowder, herb breads, green beans, eggplant and stewed tomatoes.
This product has no significant nutritional value.