This popular herb has greeny grey slightly furry leaves, about 5cm long. They have a strong, aromatic flavour and a slightly bitter flavour, they grow in abundance in southern Europe and Mediterranean countries.
Uses: Sage is often served with pork or goose. It is the main flavouring ingredient in the popular sage and onion stuffing, fresh or dried sage work equally well in this recipe. Sage is particularly popular in Italian cookery where it is used in stuffings, and also served with veal and calf's liver. The whole leaves can be deep-fried as a garnish for meat dishes.
To store: Keep fresh sage in the fridge for 3-4 days.
To use: Remove the leaves from the stem and rinse thoroughly under cold water. The leaves can be used whole or chopped depending on what they are going to be used for.