Sage - Culinary Sage
Sage - Culinary Sage

Sage - Culinary Sage

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Sold in 3 inch pots

These fragrant plants grow well in prepared garden beds or containers and require full sun — tolerates partial shade — and well drained soil to thrive. Cut leaves sparingly during the first year of growth; harvest as needed in following years. Leaves are best when used fresh but may be dried and stored. To dry, tie cuttings in small bunches and hang upside down in a well-ventilated, dark area. Remove leaves from stems and store whole in airtight jars.

In the kitchen, garden sage has the best balance of volatile oils of the sages for culinary uses. Sage is best used fresh, but can be dried. Long used to season all meats, fowl, stuffing, soups, stews, sausages, sauces and butter with its rich, distinctive flavor. Flowers and young leaves are used both fresh and dried in cooking and to make healing teas. Traditionally used to cut and balance the fatty taste of sausages, duck, liver, cheese dishes and meats, it sharpness can also add strength to the flavors of vegan or vegetarian dishes. Try it toasted, minced and sprinkled on roasted butternut squash, sweet potatoes or roasted tomato and vegetable soups. Sage pairs well with onion, garlic, shallot or leeks in cooking.

Medicinal uses include aiding digestion, combating diarrhea, reducing sweating, soothes coughs and colds. Sage is an antiseptic, anti-fungal, and contains estrogen.