The application of sage as a spice
Sage leaves is one of the most aromatic spices that can outshine all others. The sage aroma is tart, the taste is bitter. Ground Sage is very popular in Mediterranean cuisine.
First courses are good with sage, with it they stew, fry, bake, grill, boil, bake … Sage is excellent for pickling, canning. Sage leaves add an interesting touch to the vegetable oil.
As a seasoning, it goes well with vegetables, fish, meat. It is often used as an additive to canned food and drinks. It goes well with spices such as thyme, rosemary, marjoram and oregano.
Sage adds spice to a variety of dishes:
- Baked or grilled meat and poultry;
- Products from all types of minced meat – from steamed cutlets to smoked sausages;
- Fish (boiled, fried, baked) without a pronounced taste;
- First courses and aromatic vegetable soups;
- Risotto, pasta and hearty lasagna – these dishes have long ceased to be a part of only Italian cuisine;
- Puréed main courses of potatoes, legumes, sweet potatoes;
- Salads, cold snacks, sandwiches;
- Unleavened baked goods – bread, biscuits, baguettes, flat cakes, pizza and burgers;
- Desserts made from fruits and dairy products.