Other Names: Greek Sage, Salvia Griega, Dreilappiger Salbei, Sauge Grecque, Sauge de Crète, Sauge de Grèce, Sauge Trilobée, Sauge à Trois Lobes & Three-Lobe Sage.
Description: Greek sage is a perennial shrubby herb, native to the eastern Mediterranean, including Turkey, Greece, the Canary Islands and North Africa. It grows to a height of 60cm rising to 90cm when the plant is in flower. The stems and leaves have a downy coating of fine hairs, the leaves are opposite, entire, tri-lobed and glaucous green in colour, the downy coatings give the leaves a silvery-grey colouring. The 2-lipped flowers rise in whorls on flower stalks approximately 30cm above the leaves and are pale lilac to deep lilac in colour and 1.3cm in length. Greek sage has a subtler flavour and aroma to Common Sage (Salvia officinalis).
Interesting Fact: Did you know that the Romans considered sage to be a sacred herb and held highly elaborate ceremonies for its planting and harvesting? A sage gatherer would have a ceremonial bath to ensure his feet were clean and pure before walking on the earth where the sage grew. After bathing, offerings of bread and wine would be made to the soil before finally harvesting.
Ingredients: Dried, rubbed leaf of Salvia triloba.
Sage contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
Sage adds a special flavour to biscuits or scones, as well as bread. It is most famed for sage and onion stuffing which accompanies chicken, turkey and roast pork. Try dusting a pork roast with dried sage before roasting. When roasting chicken or turkey, use your fingers to gently separate the skin from the breast meat, and then rub a little sage butter on the breast and under the skin. Pat down the skin, then roast and enjoy.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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