Herbs
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Sage is also one of the few herbs that, even as its leaves grow larger, the flavor intensifies. Unlike many herbs, sage leaves are still delicious after the plant flowers. Leaves are used in fish, pork, and poultry dishes. Also with vegetables and in sausages.
Varieties: Bergarrten, Bergarrten Variegated Leaf, Garden, Golden Edge, Maxima, Pineapple, Pineapple Golden Delicious, Purple, Tricolor
Sage
SUPPLY INFORMATION
| Availability |
Year Round |
|---|---|
| Packing Size |
10g to 150g |
| Flow Pack |
Yes, on demand |
| Box |
3kg Box ,High Cube Box |
| Box Size |
19.5 x 16.5 x 21cm ,36 x 25 x 21.5cm |
| Nb of Box in Master |
12 ,4 |
| Master Size |
100 x 39 x 23 |
| Nb of Box on Skid |
252 ,84 |
| Skid Size |
120 x 100 x 160 |
RELATED PRODUCTS
Chervil
Chervil is a delicate annual herb with light green, finely divided, fern-like leaves that resemble parsley. It has a mild, subtle flavor with hints of anise or licorice. In late spring to early summer, chervil produces small, white, umbrella-shaped flower clusters. It grows best in cool, shaded locations and prefers rich, moist soil. Commonly used in French cuisine, chervil enhances the flavor of poultry, eggs, seafood, and vegetable dishes, and is a key ingredient in fines herbes blends.
Varieties: Crispum, Curled, and Plain (Common Chervil)
Coriander
Coriander is a spice which is a member of the parsley family. The leaves of the plant are also commonly called cilantro, which comes from the Spanish word for coriander, or Chinese parsley. It has a penetrating odor and flavor.
Coriander roots also appear in culinary use as a pungent addition to curries. It is best used fresh, added just before food has finished cooking as it is sensitive to heat and loses aroma. Its seeds are used in curries and many other types of dishes, including pickled foods and some aromatic alcohols like gin. Cilantro is most often associated with Mexican or Asian foods. It is most commonly used in salsa, fish and chicken dishes. Spice up meat dishes, garnish your fish… coriander is the jewel in the crown, adding spice to your life.
Varieties: Desert Blush, Santo
Sorrel
Sorrel is a hardy perennial herb with bright green, arrow-shaped leaves and a sharp, tangy flavor similar to lemon or sour apple. It forms a clumping growth habit and produces tall stalks topped with small, reddish-green flowers in late spring to early summer. The leaves are rich in vitamin C and are best harvested young for their tender texture and mild acidity. Sorrel is commonly used in soups, sauces, salads, omelets, and as a flavorful green in fish or poultry dishes.
Varieties: Garden Sorrel (Rumex acetosa), French Sorrel (Rumex scutatus), and Red-Veined Sorrel (Rumex sanguineus).
Thyme
Thyme is highly aromatic with a hint of clove and mint fragrance. Thyme can be used either fresh or dry. It is widely used in soups, stews, casseroles, stuffing and poultry dishes. Its flavor and fragrance is not adversely affected by long, slow cooking.
Varieties: Caraway, Creeping Lemon, Doone Valley (Lemon), English, Foxley, French, Golden Lemon, Highland Cream, Lemon, Red creeping, Silver Edge, Spicy Orange, Woolly
