INGREDIENTS - Salvia chamelaeagnea - finely crushed leaves
FLAVOUR PROFILE - HERBACEOUS with strong notes of sage
Cape Mountain Sage is herbaceous with strong notes of sage. It is a more aromatic version of conventional sage incorporating all the scents of mountain Fynbos after rain.
50ml glass bottle with plastic flip-lid
SEASON lemon-butter kingklip, creamy walnut tagliatelle, grilled haloumi burger, butternut lasagne, onion lentil loaf, brandy infused chicken liver pâté, ground pork stuffing, blue cheese gnocchi, sumac avocado salad, beef and mushroom pastie.
STOCKS - steep herbs in freshly boiled water to make a strong stock for sauces, soups, stews and poaching liquid.
INFUSED OILS - simmer gently in a quality culinary oil to release flavour and use immediately for stir-fries, pasta e olio, roasting and braising.
HERB BUTTER - serve with crusty ciabatta; melt over seared meats and veggies.
BAKES - season cheesy onion quiche before baking.
COCKTAILS & DIGESTIFS - infuse a level teaspoon of herbs in 250ml brandy, vodka, whiskey or gin for three weeks. Use Cape Mountain Sage brandy in sauces and for flambés.
VINAIGRETTE - create vinegar tinctures for vinaigrettes, marinades and pickling juice by steeping herbs in apple-cider or white wine vinegar for three weeks. One level teaspoon for every 250ml.
TRADITIONAL CORDIAL - simmer one heaped tablespoon of herbs in one litre of water for 15 minutes and strain. Add two cups of sugar and continue to simmer until the mixture has the consistency of a thick syrup. Add the juice of one lemon. Use as a base for Fynbos inspired cocktails or dilute with spring water for a zesty cooldrink.