ingredient information
Sage Organic
Sage is a strong–flavored herb which is generally used in small quantities. It is quite a versatile herb which lends itself well to a range of dishes including rich meats, stuffings, onions, soups, sauces, dressings, pates, quiches, cheese dishes, breads and casseroles. There are several varieties of sage, some of which do not have the green leaves of standard sage. Pineapple Sage is available commercially and is generally sweeter and more mellow. Try threading whole leaves onto skewers with cubes of meat and vegetables. Sage is a decorative evergreen shrub with downy foliage that varies in color from gray to gray-green, with one variety producing deep purple leaves. The camphor scented, purple-blue flowers, which appear in mid-summer are exceptionally attractive. Plants can reach a height of 2 feet with a spread of 18 inches. Use in sauces and stuffings for fatty meats such as goose, duck, pork and sausage. In Italy, the fresh leaves are lightly fried with liver, and rolled up with ham and veal in saltimbocca. In Germany and Belgium, the leaves are added to eel and other oily fish dishes. In Middle Eastern countries the leaves are used liberally in salads. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,(see Sage)