Sage is, together with rosemary, one of the most used herbs in cooking to add more flavour to meats or first courses. Sage has rough, silvery green leaves, extremely fragrant, oval in shape, but variable depending on the variety.
In the kitchen it is used to flavor roasts, game and to flavor cuts of meat such as knots or escalopes or for first courses such as Tortellini with butter and sage. It makes fatty meats more digestible and is very fragrant, for this reason it is better to use it in small quantities
It is also used to flavor soups, vegetables, cheeses, oil, butter, vinegar.
