Cut sage leaves

Origin & Story

Sage is traditionally used in Italian and French cooking – especially in combination with meat, butter or robust sauces. The intense, slightly bitter aroma comes from the essential oils in the velvety leaves. Sage isn't dominant but structuring, giving dishes depth and character.

Highlights

Only whole, young leaves of common sage (Salvia officinalis) are used, gently dried and cut after harvest. This preserves the aromatic, bitter profile – with notes of camphor, wood and warmth. The cut leaves are ideal for cooking along or as a finish in butter. Processing takes place single-batch at Manufaktur Funke. The exact cut size remains my secret.

Quality

The sage leaves come from controlled cultivation in Albania. Only tender leaf portions are processed – no coarse stems, no technical aids, no additives.
No anti-caking agents, no artificial flavourings.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I like to use sage fried in butter – either for gnocchi or with crispy pork belly. Add some honey, soy sauce and a splash of vinegar – and you've got a glaze with depth.

Recommended use

• For pork belly, veal, lamb or game

• In sage butter for gnocchi, pasta or ravioli

• For flavouring sauces, jus or pan juices

• For focaccia, herb oil or fried mushrooms

Recipe idea

Pork belly with sage, honey & soy
View recipe

Origin / Ingredients

Cut sage leaves (Albania).
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.

Storage

Store in a dry place away from light. Reseal well after opening.