Sage
Sage is a part of the mint family, alongside oregano, lavender, rosemary, thyme and basil. This herb is a staple in various cuisines around the world, it has a strong aroma and earthy flavor and is best used in small amounts. It is also used as a natural cleaning agent, pesticide and ritual object in spiritual sage burning. The leaves of common sage have been used traditionally as a remedy against diabetes.
When you fry a strong herb like this, it mellows its flavor, great to crumbled over a dish to increase flavor at the last moment. Commonly used to season poultry or sausage, infuse butter or add flavor to root vegetables like sweet potato or parsnips.
Below are a few ideas as to how to use Sage in your kitchen:
- Make honey.
- Add to compound butter.
- Turn into bitters for better cocktails.
- Infused salt with sage flavor.
An easy-to-grow plant that doesn’t demand a ton of care. It is one of the few herbs that doesn’t lose intensity in flavor after flowering. Your plant will sprout within 7-14 days and can be harvested in 5-12 weeks. Sage grows best at temperatures of 17°-30°.
Delicately cut the tender growth from the top of the plant, removing several cm at a time, you can cut lower brown leaves off the plant. To encourage new growth by pruning your established plants, always leave at least two pairs of leaves