Using and Storing Fresh Herbs--Sage

Sage is an herb from the Mediterranean, but it is widely available here, (think Thanksgiving and stuffing!) Fresh or dried sage can be used to flavor meat before cooking--just sprinkle it over the top. A sprig of it can also be put inside a chicken or a turkey breast. You can also put leaves and left over stems on the charcoal when grilling and it will flavor the meat. See E How for more information.

(Image from theherbgardner.blogspot.com)
Storing fresh sage:
Fresh sage can be cut, wrapped in paper towels, and stored in a plastic bag in the fridge for 4-5 days. Leaves can also be picked, covered with olive oil, and then stored in the fridge for up to 3 weeks. Be sure to use the flavored oil.
Freezing Sage: Sage can be easily frozen, just wash and dry leaves, pack loosely in plastic bags and freeze for up to one year. Freezing will intensify the flavor. More information here.
Drying sage:
Dried sage is preferred by most cooks. There is a wonderful tutorial here. Sage can be dried by tying sprigs together, putting them in a brown paper bag, and hanging the bag upside down for a couple of weeks. Be sure to cut a few slits in the bag. When the herbs are dried, separate the leaves from the stems and store them in an airtight container. The leaves can be crushed, but the oils will last longer in whole leaves.
Sage as medicine:
Sage can be used for medicinal purposes too! Suite 101 has a really good article about this. Sage is a natural source of estrogen and can be helpful in combating menopausal symptoms, such as night sweats. To do this, put 10 fresh leaves in a cup, pour boiling water over the leaves, and let it for 5 minutes. Strain out the leaves and add a bit of honey. Drink this tea one hour before bedtime for three nights, and then every few nights after that. Sage can also be taken in a gelcap if you do not like the taste of the tea!

See you back on Monday!

Have a great weekend.
Debbie