Dalmatian Sage

Italians use sage in meat dishes and in sauces for pasta. In England and North America, it is a well-known ingredient in bread stuffings for pork, poultry, and veal. Sage dries well and is best-stored whole and ground or crushed as needed.

Sage is grown commercially in Turkey, Albania, and Dalmatia along the Croatian coast. The term ‘Dalmatian’ has come to mean the best grade of commercially grown sage, rather than the region of its origin.