Organic Sage Leaf Rubbed - 1 lb
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- Item #: SP209950-41
Organic Sage Leaf Rubbed - 1 lb
Common Uses: Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese.
Qualities & Properties: Carminative, anti-spasmodic, anti-microbial, astringent, anti-inflammatory, sudorific, expectorant, tonic, aromatic, nervine, vermifuge, emmenagogue, diuretic, stimulant, diaphoretic, stomachic, antiseptic.
HOW TO REPACKAGE SPICES FOR LONG TERM STORAGE
Spices will need to be repackaged if purchased for long term storage. The 3 things that cause deterioration in quality is light, heat and oxidation. There are 2 recommended methods to prevent these things from happening.
The first is putting the spice into a pint (half liter) canning jar along with a 50cc oxygen absorber, label and date the lid, then put the jars back into the box so they are in the dark. Store the boxes in a cool place.
The second method is to use mylar foil oxygen barrier bags and oxygen absorbers. You can put the whole pound of spice into a one gallon mylar bag or you can use the 1 quart size mylar bag (8"x8") along with the 50cc oxygen absorber. Always label and date any food storage. You would then put the mylar bags of spices into 5 or 6 gallon buckets. While you can use a normal household iron to seal the bags, it is much easier to use our Optimum Hot Jaw Heat Sealer which is the correct temperature to seal mylar bags and creates a solid 1/2" seal.
Common Uses: Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese.
Qualities & Properties: Carminative, anti-spasmodic, anti-microbial, astringent, anti-inflammatory, sudorific, expectorant, tonic, aromatic, nervine, vermifuge, emmenagogue, diuretic, stimulant, diaphoretic, stomachic, antiseptic.
HOW TO REPACKAGE SPICES FOR LONG TERM STORAGE
Spices will need to be repackaged if purchased for long term storage. The 3 things that cause deterioration in quality is light, heat and oxidation. There are 2 recommended methods to prevent these things from happening.
The first is putting the spice into a pint (half liter) canning jar along with a 50cc oxygen absorber, label and date the lid, then put the jars back into the box so they are in the dark. Store the boxes in a cool place.
The second method is to use mylar foil oxygen barrier bags and oxygen absorbers. You can put the whole pound of spice into a one gallon mylar bag or you can use the 1 quart size mylar bag (8"x8") along with the 50cc oxygen absorber. Always label and date any food storage. You would then put the mylar bags of spices into 5 or 6 gallon buckets. While you can use a normal household iron to seal the bags, it is much easier to use our Optimum Hot Jaw Heat Sealer which is the correct temperature to seal mylar bags and creates a solid 1/2" seal.
