There are many more gastronomically interesting options available at Christmas time, but I’m still always drawn to the reassuringly traditional sage and onion stuffing. Nowadays, in addition to stuffing poultry, sage is most commonly used to flavour other meat dishes (particularly sausages in British cuisine). However, its scientific name, Salvia officinalis, shows its heritage as a […]
via #AdventBotany – Getting stuffed at Christmas: Sage — Herbology Manchester
