SAGE - AN AROMATIC, VERSATILE HERBJonathan Vrban

Introduction A resident of Hawaii, Jonathan Vrban has a passion for

the culinary arts and is at work on a cookbook. Jonathan Vrban gardens and grows the herbs that he uses in cooking, including basil and sage. The latter, native to the northern Mediterranean, is a staple of southern European cooking.

Fresh sage combines a slight bitterness with a strongly aromatic flavor that does not lose its impact, even when cooked for an extended time in stews. With just a little bit going a long way, the herb is a perfect complement to meat dishes.

Sage In traditional Italian cooking, sage is often

chopped finely and drizzled with melted butter over gnocchi or pasta. The French tend to incorporate sage in sausages, stuffing, and cured meats, while in America it is associated with the holiday turkey and dressing. One of the easiest ways of using sage is with eggs and garlic, as part of an omelet. Vrban uses a trial-and-error method in developing recipes using sage, with ingredients and cooking methods carefully noted each time he creates a dish.