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Growing and Using Fresh Sage

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Are you eager to learn more about growing and using fresh sage? You’re in the right place!

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.


How to Use:

Pick tender leaves on a dry morning. (After the dew has burned off.) Harvest prior to flowering - leaves become bitter after flowering occurs.
How to Enjoy:

Eat: Sage Butter:

While cooking your pasta of choice, melt 4 tbsps 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.

Eat: 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!


Drink: Zephyr:

Add four pieces of cucumber, 2 tsps sugar and 4 sage leaves in a low glass. Add ice and 1 oz of gin. Enjoy.