Sage is a versatile and helpful herb that can be used to flavor food, make scented smoke for grilling, add to stuffing, make a bracing and healing tea and use to clean and disinfect. Sage is a member of the Salvia family known for its spikes of purple flowers which are very popular in garden landscape. Culinary sage is not different, when it flowers it too will have spikes of purple. I like the faintly gray/green color the leaves have when thinking of placement in the landscape. However there are also other varieties of Sage too, like tri-color sage, golden sage and purple sage. Each has the same distinctive sage flavor and properties, but they have a distinctive look.
See what I mean:
In addition to incorporating it into the landscape by taking advantage of the colors, leaf and plant shapes and and plant sizes, you can eat sage. It is an easy herb to dry which is probably why it is so popular in fall and winter dishes. It has a somewhat warming feel to the scent and flavor which links it well with cool weather, but in the summer, you can place a few sprigs on the coals in the grill to make a scented smoke that is wonderful when grilling vegetables and meats.
I like sage butter, I even posted a how to on making sage butter previously. But there are lots of places the musty flavor of sage can really hit the spot.
Fresh Herb Bouquet Rub
One (10 ounce) can chicken breast
1/4 cup mayonnaise
1/3 cup finely diced celery hearts
2 teaspoons fresh sage, chopped fine
1 tablespoon fresh tarragon leaves, chopped fine
salt & pepper - optional
Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired.