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| Sage |
The colour of downy sage leaves and their flavour varies
but, in essence, sage is a very strongly aromatic and slightly bitter
herb that can withstand long cooking times without losing its flavour.
Preparation
The strong flavour of sage means that a little goes a long
way, especially if you're using dried leaves, so use sparingly. Sage
goes well with pork, beef, duck and chicken recipes, and fatty meats in
particular. In Italy it is commonly chopped, mixed with melted butter
and served stirred into pasta or gnocchi. Fry sage leaves with liver or
kidneys, or try dipping them into a light batter and deep-frying - they
can be used to garnish dishes or eaten as a snack.
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