Sage has its own taste and aroma, spicy and aromatic, spicy and spicy, a little bitter and sour. Sage is used in chicken, lamb, pork stuffing, salads, soups and egg dishes.
Sage can be nicely combined with thyme and marjoram. Both fresh and dried sage leaves counteract powerful foods and aid digestion. Sage can be used to prepare beef and pork, geese, ducks, or bluefish, with or without other herbs. Sage goes well with peas, beans, onions, eggplants, tomatoes, vegetable soups, cheese, egg dishes, and grilled meatballs. The cream sauce of chopped sage is very delicious.
Please note that the taste is strong and will be taken over immediately!
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The American Kitchen has plenty of mashed potatoes. Flowers can be used for lettuce. Sage (dried) is also part of the Provencal herbal blend.
