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Sage, Dalmatian

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When most people hear the name they assume that it’s due to the appearance of the sage; that it must be white with dark spots. In fact, this sage comes from Dalmatia, an Adriatic region of Croatia.

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Dalmatian sage comes from Dalmatia, a region in Croatia near the eastern part of the Adriatic Sea. The popular dog breed actually received its name from this region, as did this particularly potent strain of sage. This evergreen shrub is considered to be at its strongest in aroma, medicinal properties, hardiness, and flavor when grown in Croatia’s unique terroir.

Dalmatian Sage has a quirky seat in the American kitchen. Many people have it in their cupboards or grow it in their gardens, but few ever actually use it. It’s like the good china you save for the special occasion that never comes. Sage pairs well with proteins and strongly scented foods; eggs (shirred eggs), pineapple (add to upside down cakes), lamb (in lamb burgers), chicken (stuff in the cavity), onions (in stuffing), and breads (in pumpkin muffins). Once you experiment a bit you’ll find it to be a versatile herb whose willowy, sweet, somewhat mint-savory-parsley-like flavor can be added to numerous recipes.

Additional Info
Ingredients Dried sage.
Recommended Applications Dalmatian Sage, a delicious and versatile ingredient, is used to flavor stuffing for turkey and pheasant, veal, casseroles, veal, or other various meat dishes. Other tasty additions include mushrooms, eggplant, broiled vegetables, or roasted potatoes.
Basic Preparation No preparation is required, ready to use as is.
Cuisine European, French, Greek, Italian, Mediterranean, Spanish
Product Style Flakes
Taste & Aroma Bitter or Astringent, Sweet
Shelf Life 2 Years
Handling / Storage To be stored in a cool, dry place.
Qualities All Natural, Gluten-Free, Kosher Parve, Non-GMO
Country of Origin Albania
Dietary Notes No


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