Sage
The name of the herb sage comes from the Latin name Salvere, which means medicinal herb. Sage is an evergreen plant that belongs to the Lamiaceae family, along with savory, rosemary, and thyme. The leaves are used as a spice and are especially popular in Italian cuisine. Sage is a sturdy, semi-shrub that grows 40-90 cm tall. The plant grows in thick clusters of branched, hairy stems. The leaves are thickly downy and oval-shaped with prominent veins on the underside. The color of the leaves is silvery-gray-green. The leaf margin is finely serrated, and the stem is woody at the base.
The origin of sage
Sage thrives on sunny mountain slopes in warm, chalky soil. These areas are primarily found around the Mediterranean, particularly the entire region along the Adriatic coast. The main growing countries are Turkey, Russia, Greece, and Albania.
Verstegen sage comes from Turkey, because the best quality herbs and spices originate from Turkey. The quality of sage is recognizable by the fresh, silvery-gray color of the leaves and the strong aroma of wood and pine.
Sage in the kitchen
Sage is most commonly used in Mediterranean dishes; it has a piney, aromatic, slightly bitter, and spicy flavor. It's used as a pizza topping, in minestrone soup, and in the meat specialty saltimbocca, and its flavor complements fish and poultry well. A popular Italian dish is pasta con burro e salvia, or pasta with butter and sage.
