IngredientsSpices
Salbeisage
Salvia officinalis, a mint relative. The leaf is grey green, velvety and leathery, and it stays on the bush all year.
The note is camphor with a bitter edge. One leaf goes a long way, so cooks count sage leaves rather than grabbing handfuls.
In der Pfannein the pan
In hot butter the leaves crisp and the camphor gives way to something nutty. That is sage butter, poured over Schupfnudeln, Maultaschen or Spätzle.
With calf liver and roast pork it goes into the hot fat. Chopped raw into a cold sauce it tastes bitter and soapy instead.
In Mexikoin Mexico
It is called salvia and markets and herbolarias have it, fresh or dried.
Fresh sage hits harder than dried. If the recipe calls for dried, use roughly a third of the weight in fresh.
Vorsichtcareful
In Mexico salvia is a collective name. The genus is large and several native species carry the same word, the chia plant among them.
German cooking means Salvia officinalis. If in doubt ask for the botanical name or read the label.