Growing Your Own Herbs

By Kelsey Gisi

Horticulture 211

---

Home | Parsley | Basil | Sage | Oregano

 

Sage

Sage has a musty, smoky aroma and is excellent for enhancing the flavor of meats such as lamb, pork, and many types of sausages. It’s also excellent in salads and seafood. Foods soak up sage’s flavor quickly, so don’t use too much! It’s also been used as a medicinal herb in the Dark Ages Sage is also a member of the mint family.

How to Grow It

Sage enjoys a sunny location with well drained soil. If it’s planted in soggy conditions it may be susceptible to root rot. Plants seeds in the late spring outside, or you can start them earlier indoors.  After germination, about 10 to 21 days, space young plants out about two feet apart, as sage can sometimes grow to be 3 feet in diameter.

Sage plants will last for 3 to 4 years, but when you see your plant is starting to wane and become woody, refresh your garden with a new plant.

Harvest

Cut tender young leaves from the plant because these have the best flavor. Sage should be cut back to ensure a full plant, and pinch off flower buds before they bloom.

A Savory Sage Recipe

Ingredients

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

Directions

1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.