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A highly aromatic, robust & flavourful herb, commonly used in Greek, European & Italian cuisine. Sage is the dried leaves of the herb Salvia officinalis. The leaves are silvery gray in color. The ordour of dried sage leaves is characterized by a medicinal, piney-woody flavour.
Club House Ground Sage complements poultry, pork, veal, game, sausages, vegetables, salads, onion, cheese, eggs, stuffings and coatings. Sage is used in Greek, Italian, and European cuisines. Use 1/2 tsp (2 mL ) in 4 cups (1 L ) bread cubes for stuffing. Add 1/4 tsp (1 mL ) to 1 lb (500 g ) ground beef, lamb or chicken. Good in cheese spreads, vegetable soup and chowder.
18 g, 340 g
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