Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Suzyq2909 on October 01, 2017, 13:06
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I have a big sage plant & very rarely use it. Some of the leaves are dark purplish and others, presumably the new young growth, are green. Which leaves should I use generally
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I always use the young growth, the older leaves/stems get quite woody.
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It's worth having a sage plant just to make sage crisps, lovely sprinkled on risotto or soup.
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I like sage but its strong when dried i used to make sage tea which was called the poormans cure all but has restrictions on who can take , i planted my sage in the garden and it went bezzerk.
chrissie b
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It's worth having a sage plant just to make sage crisps, lovely sprinkled on risotto or soup.
Now that's a recipe I must look for! :)
My Purple Sage is beautiful, but I must look up some recipes and actually use it. ::) It doesn't help that I pruned it back quite severely this year (it's doing fine) and it seemed a shame to waste it.... I now have around 40 well-rooted sage cuttings! :lol:
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Sage crisps... are the done in the dehydrator?
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Sage crisps are a bit of a fancy way of saying fried sage :D . Gently pan fry in a splash of oil so they remain dark green (too fast and they go black), blot them on kitchen roll and sprinkle with sea salt.
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Or a lovely plate of pasta, smothered with sage butter. Not exactly slimming, but an occasional treat.