Zeidoros Sage is sourced wild from the mountains of Crete. At least 20 subspecies of sage are native to the Mediterranean region, growing wild on hillsides and wasteland alike.
Sage enriches any pork, duck, sausage or bacon dish. When used as a seasoning for game, it evens out the strong ‘wild’ flavours. It adds depth to sausage and other fatty meats. Sage will usually compliment most foods that contain onion as a major ingredient. Sage is a good companion for ginger, both in the garden and in cooking. Sage smoke can be used as a room deodorizer and cleanser.
On Crete, sage is often used in the process of smoking sausages, and while baking the traditional hard bread of Crete by inserting twigs of sage in the wood-fired oven.