Sage is an evergreen shrub that is part of the mint family. It has oval, dusty gray-green, fuzzy leaves with woody stems. There are many varieties of sage, but the species used for culinary purposes is known as common sage, garden sage, kitchen sage, or Salvia officinalis. It is used often in holiday dishes.
Garden Sage - Photo by Ontario Ministry of Agriculture
How to Grow:
- As much sun as you can give it!
- Allow it to dry between waterings - sage doesn't like to be constantly moist.
- Fertilize twice a season, early & mid-season.
Harvest:
- Pick tender leaves on a dry morning. (After the dew has burned off.)
- Harvest prior to flowering - leaves become bitter after flowering occurs.
- Sage can also be dried.
How to Enjoy:
Sage Butter:
While cooking your pasta of choice
- Melt 4 Tbsp of butter in a 12-14" saute pan until the liquid is golden brown.
- Add 8 sage leaves and remove from heat.
- Add juice from 1/2 of a lemon.
- Drain pasta of all but a little water.
- Add pasta & water to sauté pan.
- Add 1/4 cup parmigiano-reggiano.
Toss together & serve.
Fried Sage Leaves:
- Warm 1/4 cup virgin olive oil in a skillet on medium-high heat, heat until hot. (Simmer).
- Remove leaves from a bunch of sage.
- Set in oil 6-8 leaves at a time until crisp - less than 5 seconds.
- Transfer to paper towel with a fork. Sprinkle generously with salt.
Use to garnish roast meats or anything really!
Zephyr:
- Place 4 pieces of cucumber, 2 tsp sugar and 4 sage leaves in a low glass.
- Add ice
- 1 oz of gin
Mix and enjoy.
The experts at Gertens are always available to answer your questions!
