Description
Sage wants fat and heat. Drop a pinch into melting butter and let it go until the butter browns and the leaves crisp – that's the sauce for gnocchi, ravioli, or a squash that needs help. Used raw it stays sharp and camphorous.
Dalmatian sage is the benchmark for cooking. It grows on the dry limestone of the Croatian coast, which concentrates the oils and gives it more depth than sage grown in easier ground. Also good with pork and sausage, in stuffing, and with white beans.
Ingredients
Dried Dalmatian sage.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat. Leaf herbs fade sooner than seeds and barks.
