Glossary of food terms: S
Sage
Sage (Salvia officinalis) is native to the Mediterranean. The colour of the downy leaves and the flavour varies but, in essence, it's a very strong aromatic herb with a slight bitterness that can withstand long cooking times and still retain flavour.
The strong flavour of sage means that a little goes a long way, especially if you're using dried sage, so use sparingly. It goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it's commonly served finely chopped in a butter sauce for pasta or gnocchi. It's also fried with liver or kidneys. Use a cocktail stick to pin a couple of sage leaves to a chicken breast wrapped in prosciutto for a herby flavour. Try dipping sage leaves in a light batter and deep-frying them as a vegetable or to eat as canapés with drinks.
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