SAUGE CUTTING - Sheet - Espig - 20x50g

Sage holds a central place in the repertoire of aromatic herbs in European culinary tradition. Dried and cut into regular leaves, it concentrates its woody and slightly camphorated aromas, preserving the full olfactory power that makes it valuable in stock-based and slow-cooked dishes.

In professional kitchens, cut sage infuses brown butter for drizzling over gnocchi or ricotta-stuffed ravioli; it is used in poultry stuffings, pork roasts, and Venetian-style veal liver preparations. Added early in the cooking process to legume broths, it balances the structure without weighing down the dish.

To enrich your selection of aromatic herbs, explore the Espig Thyme/Laurel Bouquet, a staple for classic sauce bases, or the Epika Whole Tubular Chives for cold finishing touches.