Dried sage leaves have a savoury, slightly peppery flavour and aroma and are a little more intense than fresh sage.

In Italian cooking, add to pizza, scallopini and pasta sauces but also include in stuffing for roast chicken or to balance the flavours of duck and pork. Combine dried sage with corn and sweet potatoes in frittatas.

How To Use:

Make an easy rub for pork, chicken and potatoes or to sprinkle over green beans and other veggies. Mix 2 tbs dried sage, 2 tsp thyme, 1 tsp paprika, 1 tsp crushed garlic flakes, 1 tsp salt, 1 tsp ground pepper and 1 tsp onion powder.

Use 1 tsp dried sage to replace 1 tbs fresh sage.

Sage works with anything pumpkin. Add 1 tsp to pumpkin soup or risotto or include it in honey glaze when roasting pumpkin or in pumpkin & feta muffins.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.