Sage

Botanically-known as Salvia officinalis, is native to the Mediterranean region. Sage’s botanical name comes from the Latin word “salver,” meaning “to be saved.” contains a variety of volatile oils, flavonoids (including apigenin, diosmetin, and luteolin), and phenolic acids, including the phenolic acid rosmarinic acid. Sage is a good source of vitamin K, vitamin B6, calcium, iron, manganese and fiber. It is best used fresh as whole leaves in the preparation of traditional turkey and chicken stuffing or with other meats, such as pork and sausages. Sage is also used in vinegars and as a garnish for salads, cheeses and butter.

ENJOY: Roast or pan fry whole or chop for stuffings.
STORE: In the fridge in an airtight container.