Sage, with its full, dry, balsamic scent and flavour, needs to be used sparingly as it can easily be too dominant. Sage comes in the well known silver-grey variety and in a smaller variety with purplish leaves. Sage works well with fatty meats such as pork, sausage and lamb, because it aids in the digestion. Sage is also good in stuffings, potatoes, risotto, cheeses and tomato sauce. Complimentary flavourings include onion, garlic, thyme, oregano, parsley, bay leaf and rosemary. Cooking mellows sage, so for fullest flavour, add it at the end of the cooking process. To Store: Wrap a piece of folded absorbent paper round the end of the stem, wet it, enclose loosely in a plastic bag and refrigerate.
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