Sage leaves cut

Sage leaves cut from Italy — bold, aromatic & pleasantly bitter

Sage (Salvia officinalis) has a distinctive aromatic, spicy-bitter taste. Dried sage is more intense than fresh and is a staple of Mediterranean cooking, perfect with white meats, pan sauces and roasted vegetables.

• Botany: Salvia officinalis • Family: Lamiaceae
• Part used: leaves (dried, cut)
• Profile: resinous, camphoraceous, savory-bitter with warm herbal depth
• Best for: poultry & pork, butter sauces, gnocchi/pasta, beans, root veg, stuffing

Aroma & Taste

Concentrated evergreen-herbal notes with a clean, slightly bitter finish. A small pinch seasons deeply—dose lightly and build up to taste.

Culinary Uses

• Classic butter & pan sauces: brown butter with sage for gnocchi, ravioli or roast chicken; deglaze pans with broth or wine.
• Roasts & cutlets: rub onto pork or turkey with salt, pepper and lemon zest; great in breadcrumbs for schnitzel-style crusts.
• Vegetables & beans: roast pumpkin, potatoes, carrots or beans with sage and olive oil.
• Stuffings & breads: fold a pinch into bread stuffing or focaccia.

How to Use

• Bloom in fat: warm briefly in olive oil or butter (10–20 s) to release aroma.
• Timing: add early for long-cooked dishes; for butter sauces, perfume off-heat to avoid bitterness.
• Fresh ↔ dried guide: about 1 tsp dried ≈ 1 Tbsp fresh (3× by volume).
• Chop/crush fine: rub dried leaves between fingers or chop for even distribution.

Dosage & Kitchen Ratios

• Rubs/roasts: 1/2–1 tsp dried per 500 g (1.1 lb) meat or vegetables.
• Butter/pan sauces: 1/4–1/2 tsp dried per 250 ml (1 cup) sauce base.
• Stuffings/breads: 1–2 tsp dried per 500 g dough or mix.

Pairings

Sage pairs beautifully with rosemary, savory, marjoram, basil, garlic, ginger and onion; with butter, lemon zest/juice, white wine and olive oil.

Ingredients & Allergens

Ingredients: Sage leaves (Salvia officinalis), dried and cut.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.

Substitutes & Notes

Closest swaps: rosemary (piney; use less) or marjoram (softer, sweeter; use more). Balance sage’s intensity with citrus or dairy in rich dishes.

FAQ

Why did my sage taste bitter?
Overheating in fat or using too much can emphasize bitterness—use a light hand and add off-heat for delicate sauces.

Can I use dried sage instead of fresh?
Yes. Use roughly 1 tsp dried for 1 Tbsp fresh and adjust to taste.

Should I strain sage from sauces?
For smooth sauces, infuse whole leaves and remove; for rustic dishes, use finely crushed leaves.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de