Good Eating Monday: Sage!

Common Sage

Today's Good Eating herb is Sage:
There are 900 types of sage, but only a few are used for culinary purposes with the variety most familiar to American is "Common Sage." (pictured)

Other varieties you can obtain include Pineapple Sage (which becomes a rather large shrub, but it's red flowers attract hummers), Clary Sage & Greek Sage.
Common Sage is easy to grow and, with it's bee-attracting purple flowers, so makes an excellent bed or garden planting. It could be planted in a medium large pot on a patio as well.
 It's perennial in mild climates.

Health Attributes:
Studies with supplements given to people demonstrated an ability to brighten mood, refresh concentration & sharpen memory.

How to Dry Your Own Fresh Sage:

Trim the leaves from the stem and lay them on a cutting board  near a sunny window, turning the leaves everyday until they're dry.

This will take several days.

Dried sage will retain flavor for up to a year if kept in an airtight container in a dark, dry place.

And if don't care to dry your own, Rubbed Sage is readily available on the spice rack at your favorite super market!

Using Sage in the Kitchen:

*Sprinkle rubbed sage onto a cheese pizza

*Add rubbed sage to macaroni & cheese

*Add sage to meatloaf recipes

*Add sage to any tomato recipe, soup, stews or sauce.
*Sprinkle sage on onions sauteed in preparation for long-cooking stews

*Make Sage Butter: Melt a stick of butter in a pan, add a teaspoon of dried sage and stir until butter is lightly browned then pour over pasta or toasted pumpkin seeds.

* Use sage in sage dressing or other bread stuffing. (it's also common in purchased stuffing mixes.)

*Sage is a key seasoning ingredient in all types of sausage. Add a little extra sage to anything you're making with sausage to enhance the sausage flavor!

*Sage is good in pork recipes. It is a strong flavored herb, so be judicious using it.

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My favorite way to use sage:
I used Jimmy Dean Turkey Sausage Crumbles in my Spaghetti sauce and I like to add 2 teaspoons of Rubbed Sage to make the sausage flavor richer.

I also would put it on eggs. I like using herbs on my eggs instead of salt.

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Here's Links to past Good Eating Herb Posts you might also enjoy:

Greek Oregano, Rosemary, Tumeric, Cinnamon, Cumin, Parsley,

Basil, Ginger, Sesame Seed, Garlic & Dill

Eat up, me hearties, yo-ho!