How to grow
If growing sage, plant on the outskirts of the herb garden so you can more easily resist that need to give it as much attention as you do your other herbs. Most herbs require little water to do well, but they do need shelter from cold and bitter winters or rainy seasons. For some herbs I find it best to grow them in containers that I can move around as the need arises. Out of the rain, out of the cold and out of the deep freezes that can occur. It is best to cut sage back periodically, to about 6 inches from the ground to prevent the plant from going woody. It bounces back with fresh growth for culinary use.
Sage is a strong herb that is familiar to anyone that has eaten that Thanksgiving turkey and stuffing, since it is the primary herb used for stuffing. Many people do not like stuffing because of the abundance of sage used in preparation of stuffing.
For those of you that do not favor Sage, substitute with Savory, or cut back on the sage when preparing seasoning mixes or using those seasonings. When I make my seasoning mixes I prefer to achieve a balance in flavors rather than one dominant herb.
Harvesting
When Sage is harvested, it can be used fresh or dried and it can be frozen either plain, or in a cooking oil to preserve it. Sage is a great herb for making infused herbal oils for cooking or in masculine salves and lotions. It can be used in making herbal butter spreads and in seasoning mixes. You can freeze the sage in your cooking oil to toss into a skillet when cooking meat or potatoes or use in making soup.
Sage and Chive Butter
1/2 C. unsalted butter (softened)
1/2 cup Chives (fresh finely chopped)
2 tsp. Rosemary (fresh finely chopped)
1 tsp. Sage (fresh finely chopped)
Wash and Chop the fresh herbs and combine thoroughly. Keep in the refrigerator for up to one week.
To Use: Spread on your favorite bread, use in savory dishes calling for butter. Melt and drizzle over vegetables. Use in place of oil when cooking potatoes or add to noodles or other pasta dishes.
OR
Dry the herbs to use in making your own seasoning blend. Combine and store in sealable containers.
Fresh Herb Seasoning Blend
3 T. Sage (fresh finely chopped)
1 T. Thyme (fresh finely chopped)
2 T. Sweet Marjoram (fresh finely chopped)
2 T. Parsley (fresh finely chopped)
Wash and Chop the fresh herbs and combine thoroughly. Keep in the refrigerator for up to one week.
To Use: This fresh blend can be used to make herbal butter to drizzle on vegetables or as a spread for your favorite bread, tossed in a garden fresh salad or mixed with your cooking oil to drizzle over vegetables or to make your favorite salad dressing. The blend also works well in casseroles and soup. The fresh or dehydrated herb blends can be used in cheese cloth bundles to flavor soup or used for herbal tea. Adjust to your own taste.
OR
Dry the herbs, combine and store in sealable jars, using the same measurements above. Adjust to your own taste.
Follow the link for infusing your own herbs:
justfowlingaround.weebly.com/seasoning-and-sauces/infused-herbal-oils-for-cooking
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CREDENTIALS: Certified Oregon State Master Gardener since 1999. Horticulture degree 2001. Study of Herbs and Horticulture Therapy, heavy research and study of all plants and herbs. Gardening a lifetime