Sage foliage

Sage can be so pretty as well as tasty!

Isn't it, Gillian? And no maintenance required, except for watering, if it needs it. I love using this for flavouring or as a garnish, either fresh, dried, or frozen in ice cube trays. I find it to be a star performer for Christmas Dinner (did I really mention that word?).

Italians use sage leaves for a very quick and tasty pasta sauce. You simply heat sage leaves in butter to that point just before the butter turns brown, pour over cooked pasta and generously sprinkle with parmesan cheese.....

Many thanx, Terry, for that recipe, I'll try that one, too. I mentioned Christmas Dinner above, and do something similar with my sage. I make chicken liver and brandy parfaits in advance in individual ramekins, place sage leaves on top, then spoon clarified butter over. The butter sets and seals in all the wonderful flavours. Cover with cling film and they keep in the fridge for up to 2 weeks Gardening and food, for me, are definitely the perfect match, lol!

Thanks David, I shall try this.

David,
Do you find the purple sage has less flavor?
Last year I grew reg sage and it tasted great but was leggy with few leaves so this year I decided to try the purple. It has grown great with lots of leaves but just doesn't seem to have much taste or smell.
I can't figure out what the problem could be.

Yes, Wohlibuli, the purple and red are gr8 to look at and use as a colour contrast with other plants, but I tend to use the plain old green-leaved sage in cooking - much better taste, smell, etc., in my experience.

Hope you like it, Terry.

Space is tight in my boxes, so that purple sage is coming out tom.
I bought 2 new reg sage to go in instead!
By Thanksgiving they should be big enough to make Sage and Onion Stuffing. YUM!!

Double Yum! Wohli - it'll be here b4 you know it!