Salvia officinalis

• Fresh sage should be used as soon as possible. Wrap the leaves in kitchen paper and keep in the refrigerator for no more than a few days
• Sage aids the digestion of fatty and oily foods and it traditionally used as a partner for them. In Britain sage is associated with pork, goose & duck and may be used in stuffings for these meats
• Sage adds flavour to meat dishes (especially pork)
• Sage added to a chowder stew made with clams, fish, or seafood with potatoes, onions and milk