Dry sage has a wonderful earthy aroma and woody taste that complements a multitude of dishes.
Dry sage gives dishes a savory taste with a hint of bitterness that’s perfect when sprinkled on salads or in soups! For heartier preferences, you can add it to a piece of veal or use it to cut through the richness of macaroni and cheese. If you’re feeling under the weather, drop a couple of pieces of dry sage leaves in hot water with lemon and honey for a quick pick-me-up and great tasting tea.
In addition to its potential role in helping arthritis, atherosclerosis, and asthma, sage has a unique complex and earthy flavor profile. With just several pinches of dry sage, your dish will taste like you spent all day on it, when in reality you only spent seconds to sprinkle on some of this herb.
Dry Sage: A Part of Ancient History
In the Roman Empire, dry sage was known as a medicinal cure-it-all for memory loss, fevers, and intestinal problems. The Romans attributed the ownership of sage to the Satyrs, a half goat and half man creature and sage. It was such a valued ingredient during that time that Charlemagne ordered it to be planted on palace grounds.
Use this in cooking but also in my sacred medicines for prayer walks.Katie, Killeen, TX
not many whole leaves in bags.hard to make smudges out of cuttings and fibersHelen, Boston, MA
I love itNadia, San Francisco, CA
Excellent !Darlene, Post falls, ID
Sage. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
Serving size 28g (~1 oz.)
|Amount per serving|
|Calories from Fat||32|
Store in a cool dry place for up to 1 year. It is ok to refrigerate.
Country of origin: Albania