What do you cook with sage?
The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi.
Sage, mint, and basil are all herbs with relatively large leaves and softer stems. With these herbs, it's best to pick off individual leaves; pinch them off close to the stem. If the stems are very tender, you can use those as well, but I usually save the stems for making chicken and vegetable stocks.
- The stems of parsley you do not use, although you can save them if you are making stock. It is a wonderful flavoring agent, but for most dishes it is too bitter and too tough. So, you do not want the stem. Then you simply chop the parsley however the recipe describes you will need it.
- That's right – you can! So stop throwing away or composting those cilantro stems and just add them to your favorite dishes along with the leaves! Get more bang out of your food budget! Store what you will use quickly in the refrigerator upright in a glass container so that the stems are resting in some water.
- Small, tender stems can be chopped up right along with the leaves, but thicker stems can be put to good use too. Include the stems along with the flowers in a pickle jar, add them to a bouquet garni, or stuff a fish with dill stems before grilling or roasting it.
Rinse the cuttings off with cold clear water to remove dust and any lurking garden pest. Pat the leaves dry between two paper towels. Pull the leaves off the stems, and roll into a tube shape. Use a sharp knife to cut the leaves to use in cooking.
- The best flavor is achieved when the herb is harvested just as flower buds form. Use scissors or garden shears to remove stems from the plant. Cut back to just above a growth node or set of leaves. This will allow the plant to branch from the cut area and produce more flavorful leaves.
- A mature rosemary plant, however, tolerates this drastic pruning, even into the woody parts of the stem. You can do light pruning and harvesting any time of year, but a rosemary plant responds best to hard pruning in winter when it isn't actively growing.
- Eating more than 57g (two ounces) of black liquorice a day for at least two weeks could lead to potentially serious health problems, such as an increase in blood pressure and an irregular heart rhythm (arrhythmia). Black liquorice contains glycyrrhizin, which is a sweetening compound taken from liquorice root.
Cut an entire stem if desired, or just pinch a leaf at a time. To give new foliage time to fully mature, leave 2 months between your last big harvest and the first frost of the season. Dry harvested sage by hanging bunches of stems upside-down. Strip the dry leaves from the stem and store in an airtight container.
- Rinse the cuttings off with cold clear water to remove dust and any lurking garden pest. Pat the leaves dry between two paper towels. Pull the leaves off the stems, and roll into a tube shape. Use a sharp knife to cut the leaves to use in cooking.
- White sage. The dried leaves of white sage are typically used in smoking blends to improve mood. When smoked alone the flavor can be intense, so it is often mixed with mullein. White sage also helps to clear the throat, lungs, and sinuses of congestion.
- To store, simply wrap the sage leaves in paper towels and put them in a plastic bag in the refrigerator. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks.
Updated: 3rd December 2019