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Sage (Salva Officinalis) is native to the North Mediterranean region and has a long history of use. Historically, Sage was used more for its medicinal properties than for its flavoring properties. Greeks, Romans, Arabs and American Indians all used Sage for curing or worship. Sage Tea is still a popular drink today in Greece.
Use Sage to flavor various meat dishes including sausage, veal, poultry casseroles and turkey stuffing. Sage is a delicious addition to roasted potatoes, broiled vegetables such as eggplant and mushrooms.
Sage Ground needs no preparation. Add to meats before cooking.
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