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Cape Herb & Spice

SAGE

We flash freeze dry these herbs at harvest time, retaining their colour and flavour.

Sage is a delicate herb, paired very well with meats such as pork and poultry and vegetables such as sweet potato and butternut.

Should be added to ones dish nearer the end of cooking and not exposed to direct dry heat as it will cause the herb to burn, thus, use sage in marinades, sauces, stuffings and roasted vegetables. For a beautiful garnish, deep-fry the individual leaves to transform them into a crisp,