Sage

Native to the North Mediterranean coast and is a beautifully aromatic herb. Goes well in meat dishes, liver, veal, pork. Can be added to salads and as a sausage flavouring, stuffing mixtures with onions. Rich and fatty meats such as goose, oxtail, anchovies, risottos, tomato-based sauces, pickles and even cheese dishes. Use sparingly as drying enhances the flavour.