Description
Dalmatian Sage - dried whole sage leaves with savory pine and gentle camphor for brown butter, roast chicken, stuffing, sausages, beans, and vegetables. Synonyms: dried sage, sage leaves, whole sage, sage herb.
Herbs & Pantry Staples
Dalmatian Sage
Silver-green, savory-pine sage for brown butter, roast chicken, stuffing, and beans.
Silver-green leaves with soft camphor, pine, and honeyed herb. Use whole in slow braises or crush between fingers to release more aroma. Sage loves butter, lemon, garlic, and pork - a small pinch shapes the whole dish.
Ingredients
Sage leaves (Salvia officinalis) - Dalmatian type.
Allergens
None noted. Packed in a facility that follows standard allergen controls.
How to Use
- Crush or Bruise
- Crush leaves before adding to release oils and soften texture.
- Sage Brown Butter
- Melt butter until nutty and brown, add a few leaves to sizzle fragrant, finish with lemon.
- Roast Chicken & Pork
- Tuck under the skin or rub with salt, garlic, and oil; add a few leaves to the pan.
- Stuffing & Vegetables
- Fold a pinch into stuffing, roasted squash, or mushrooms for savory depth.
- Beans & Sausages
- Add early to pot beans or braised sausages; remove leaves before serving.
