Sage Leaves, Wild-Grown

Sage leaves are intensely musky with warm, peppery notes. Native to Eastern Europe and North Africa, the leaves are used to add flavour to chicken, turkey and roast pork. They are famously known as a key ingredient in Lincolnshire sausages.

While Lincolnshire sausages are relatively new to the world, sage leaves have been mentioned in ancient texts including the bible and the writings of Greek philosophers, hinting at its uses throughout the Mediterranean region for thousands of years. It was (and continues to be) used in religious ceremonies, as well as in traditional medicine, treating a variety of ailments such as sore throats and digestive issues. It’s a rich source of antioxidants with anti-inflammatory and antimicrobial properties.

Dried sage is great when making your own stuffing for a roast dinner or mixed into creamy Italian sauces. Try dusting onto sweet potato wedges or butternut squash as an alternative to chips.

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