Anatolian Sage

Whole sage leaves, earthy and rich, perfect for meat, potatoes and braises.

$8.99
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Our Anatolian Sage is grown in a small town in northern Turkey, along the Black Sea. These beautiful, delicate leaves boast a rich flavor that adds backbone and depth to long-cooked stews, gravies and roasted or grilled meats. Try infusing it in butter or oil to drizzle over roasted sweet potatoes!

    Highlights

    Origin:

    Gerze, Turkey

    Process:

    Sun-dried

    Tasting notes:

    Pine Woods • Eucalyptus • Bite

    Pairs well with:

    Oregano Flower Buds, Herbes de Provence, Flowering Hyssop Thyme

    Ingredients

    Sage (Salvia triloba)

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear
    Salt Free

    Cooking tips

    • Crush a few leaves into a cream-based sauce as it cooks
    • Slide into a braise or roast for long cooking
    • Roast with sweet potatoes tossed in melted butter

    Recipes

    Sourcing

    Our Anatolian Sage is grown produced in Gerze, a district of Sinop province in the Black Sea region of Turkey.

    There are many species of sage, and this one is rich in cineole (eucalyptol) and low in camphor, which gives it its beautifully balanced classic sage flavor.

    This sage is planted in February and March and harvested from August until October. After harvest, it is hung in bundles to air-dry, then carefully pulled off the stems.

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