An ancient herb that boasts a strong peppery flavour, adding a vital ingredient to meat and poultry seasoning. Native to the Mediterranean, sage has an attractive foliage with silvery green leaves that produce a powerful, slightly medicinal aroma. Using fresh leaves, whole or chopped, sage is added to stuffings, poultry, sausages, casseroles and stews. It’s also used with meat – especially calves liver, fish and in tomato-based sauces and cheese dishes. A
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