Salvia dominica (Sage Dominica)!
In dialect 'sàvia di Duminica'; originally from the Middle East, strongly aromatic.
Want to know more? Here are some interesting facts:
Edible leaves; used in cooking and for aromatic balsamic oils. How to use it in cooking Aromas for savoury dishes : The leaves can be added to stir-fries, sauces, soups and risottos to add flavour to dishes. Combinations with meat and fish : Sage is ideal for flavouring meat and fish dishes, such as roasts, stews and meatballs. First courses : It is a key ingredient in classic dishes such as ravioli butter and sage or gnocchi butter and sage, and can also be used to season tagliatelle and stuffed pasta. Pairings with vegetables : It goes well with pumpkin, potatoes, savoy cabbage and mushrooms, and can enrich side dishes and soups. Sage fritters : Sage leaves are excellent fried in batter, creating a crispy and tasty appetiser. Useful tips Do not overdo it : Sage has a very intense and aromatic taste, so it is best not to mix it with other strong flavours to avoid these being cancelled out. Choose the right leaves : Soft, fresh leaves are preferably used, but dried leaves are also suitable for flavouring food. Preparation : You can add the leaves whole, or chop them finely depending on the type of dish you are preparing. Harvest time: The ideal time to harvest sage in Sicily (and in general) is from May to August, preferably before flowering, as the leaves are most fragrant and aromatic at this time. It can also be harvested all year round if necessary, especially if used fresh. Recommended harvest times May-August: This is the best time to harvest, as sage is at the peak of its aromaticity. Harvesting is also repeated in autumn (October) for stock. Always: The leaves can also be harvested throughout the year for immediate use in cooking. Harvesting tips Harvesting for drying: Collect the branches at this time, preferably in the morning when the dew drops have dried, and hang them upside down in a cool, dark and well-ventilated place to dry. Harvesting for immediate use: Pull off the necessary leaves as needed. Pruning: Prune before flowering in spring to encourage growth and harvesting. Make a second cut at the end of flowering to prepare the plant for winter. Caution: Avoid cutting the woody portion of the plant to promote better regrowth.
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