The distinctive piney flavor of sage leaves complements roast pork and poultry. Use it to add robust flavor to soups, stews, stuffing and meat loaf.
Whole Dalmatian Sage
• Crush and add to stuffings for poultry, pork and veal.
• Add to seafood dishes, eggplant, stewed tomatoes, green beans, salad dressings, brown sauces and cheese.
• Mix 1/2 teaspoon in 2 tablespoons oil or butter for basting 1 pound poultry or fish.