Slightly peppery and faintly minty in flavour.
Use sage sparingly it is excellent for reducing richness. Unlike more delicate herbs, sage can be added in the beginning of the cooking process. It is never used raw.
Mince-meat dishes, game, pork, beef, veal, cranberries, pumpkin, onion, gnocchi, rhubarb, lemon, cabbage, sausages, pork, rosemary and thyme.
Team with pumpkin and browned butter. Sage and onion stuffing is an old favourite. Add to risotto, traditionally an accompaniment to roasts, meatloaf or rissoles.
A source of the antioxidant vitamin, vitamin-C.
A source of minerals potassium, zinc, calcium, iron, manganese, copper and magnesium.