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SAGE Salvia Officinalis |
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| Provencal name: Sauvi Family: Labiates Use: Strong aroma, slightly spicy and bitter flavour It develops its best fragrance during cooking. Used sparingly. Goes well with white meats (pork, veal..) and with tomato coulis. Here in Provence, when we’ve eaten too much (after a holiday meal, for example), we boil some salt water with a few cloves of garlic, then toss in the sage and let it infuse 5-10 minutes: we call this "l'Aïge boulide". We drink this tisane with a bit of olive oil. |
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Tips:
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| Properties: Antiseptic, curative. |  |
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