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Fresh Bulk Sage

1 - 5 lbs (avail. in organic or non-organic)

Starting At $63

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



  
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  • Product Info
  • Storage
  • Recipes & Tips
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Size:

Choose 1, 2, or 5lbs

Features:

 
Available either organic or conventionally raised
Freshly cut & cleaned

Season:

Available Year Round

Fresh sage’s large leaves have a soft, almost mossy texture and a potent earthy-peppery flavor. This herb is often used when cooking poultry & meats like chicken, game (particularly wild boar) & pork. It’s particularly good at cutting the fattiness of waterfowl like duck and goose.
 
This bulk sage is fine-dining restaurant quality, so it is fresher and higher quality than the fresh herbs found in most grocery stores.

The non-organic variety is common sage.  The organic variety can be either common sage or beer garden sage (aka biergarten sage), depending on availability.


Storage: Store fresh sage in a zip top bag in your refrigerator crisper.
 
For long term storage of sage we recommend drying it. Home-dried sage will be much more flavorful than what’s for sale in most grocery stores. Remove the leaves from the stalks and dry them in direct sunlight in a single layer in a shallow box, tossing daily, until they crisp up.
 
Shelf Life: Up to two weeks fresh, one year dried.

Because whole sage leaves can be rather potent, they are often finely shredded or diced prior to use outside of marinades.
 
Ingredients commonly paired with sage include: tomatoes, veal liver, eggplant, mutton, white beans, squash (butternut & pumpkin) and nutmeg.
 
Sage is a great addition to homemade sausage recipes, and is a major element in the flavor of most American breakfast sausage. Whole sage leaves are often deep fried until crisp or sautéed in butter for use as a garnish or inclusion in gnocchi and pasta dishes.
 
An example of a dish showcasing the flavor of fresh sage is Saltimbocca (an Italian word translating to “jump in the mouth,” a reference to the flavor of the whole sage leaves used). Saltimbocca is a dish where chicken or veal cutlets are pounded thin, layered on one side with whole sage leaves and prosciutto, and dipped in seasoned flour before being pan fried. The dish is usually finished with a white wine & cream or crème fraiche-based pan sauce.
 
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