Herb of the Month - Sage

Sage is a savory seasoning for poultry, pork, winter squash, pear and apple dishes, cheeses, stews, and chowders.

Antiviral and astringent, sage has long been used as a healing herb. Sage leaf rubbed on unhealthy gums will help tighten and disinfect.

Sage tea is a delicious remedy for sore throats, will help with menopausal hot flashes and assist nursing Moms when weaning.

Sage is high in bio-available calcium and trace nutrients and helps the digestive system to deal with fatty foods.

Legend has it that where a vigorous sage plant grew, the woman ruled the house. Go sage! It is an easy to grow perennial, a must for every herb garden. Put it in a sunny spot and don’t over water and enjoy this useful, beautiful plant.

Now is the time to harvest your sage. Cut the stems, bind with a rubber band and hang upside down until dry. Store the whole stem and leaves in a glass jar and keep in a cool, dark place and be ready for those winter nasties with a steaming cup of sage tea.

Sage Tea
Put 4 tbs of dried sage in a teapot and pour 4 cups boiling water over the sage. Steep for 10-15 minutes. Strain and add honey and lemon. Delicious and wonderful for colds, flu and sore throats. Refrigerate the leftovers and reheat in a pot on the stove as needed.

Sage Molasses Glaze

  • 1/2 cup molasses
  • 1/4 cup red onion, minced
  • 4-6 tablespoons fresh sage leaves, finely chopped, or 2-3 tablespoons crumbled dried sage
  • 1/2 cup olive oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt

Whisk all ingredients in a small bowl until combined. Spray the bottom of your cooking pan generously with oil before adding ingredients. Use the sauce to glaze turkey breasts, chicken, Cornish hens, pork chops, roast or ham. Apply liberally before roasting then add more halfway through cooking. You may need to pour a little bit of water in the bottom of the roasting pan to avoid the glaze dripping and scorching.

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