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Sage is wildly popular in Greek and European cuisines especially in Italy, England and Germany. Sage is not considered a subtle herb so we recommend that you use it sparingly as it will easily overpower a dish. And because Sage doesn't break down quickly and lose flavor in the cooking process like many herbs, you can add it earlier in the cooking process instead of waiting until the very end. Sage herb originates from the northern Mediterranean region but today is cultivated primarily in Europe and the United States (in California, Oregon and Washington). Our Sage is grown in Albania and is quite fragrant and aromatic and the taste is slightly bitter and pungent.
Sage possesses a robust flavor so it is best partnered with other strong flavors like garlic and pepper.