I think I’ve failed to fully express my appreciation for my culinary sage. So let’s fix that! Sage (or Salvia officinalis) is one of those herbs that I use in all kinds of culinary concoctions from soup to seasonings. Almost any kind of meat tastes better with fresh sage. Chicken, meatloaf, turkey, just about everything…it’s almost like the bacon of the herb world…anything goes better with bacon right?
Sage is easy to grow. The plant I harvest from (and you probably only need one unless you are cooking in a commercial kitchen operation) I planted over three years ago from seed. This sage is now about 3 ft. by 3 ft. even after getting cut back each year. The soil where my sage is planted is fairly well drained and sits slightly above grade in a raised bed created by concrete retaining wall blocks. The foliage has a silver/grey color which is pretty nifty next to my Japanese maple. My sage is in need of a late August trim which would be a great opportunity to dry some sage for winter use.
I have to reply, and you will die: rabbit pie
It is a key ingredient in a dry rub I use on pork.
I'm sorry–I typed my URL incorrectly in my initial comment, and if you click on my name, you will not find my site (should you want to). It should be correct on this post, though.