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There’s a reason sage has been seasoning Mediterranean food since the middle ages. With its strong, pungent flavor and aromatic hardy leaves, sage has many uses in many different dishes. In Italian cooking, sage is often used to flavor meats (think Italian sausage), but it can be enjoyed in a delicious variety of ways. Wrap potatoes in prosciutto and cook with whole sage leaf for something new, or incorporate the whole leaves in kebabs with basil and marjoram. Simmerwhole bay and sage leaf in a pot roast or other long-cooking crock pot dinner in order to infuse the taste and flavor of the whole leaf, while still being able to remove the leaves themselves before serving.
Usage:Italians most commonly use sage to flavour meat and poultry dishes.