2 tablespoon all-purpose flour or arrowroot.Here’s a nice little recipe featuring sage: It is an essential ingredient in poultry seasoning. It’s good with anything poultry, wonderful with pork, is usually in breakfast sausages and very tasty added to cheese sauces. Common sage has a pleasantly herbaceous, fresh flavor and is a natural with winter squashes, mushrooms, string beans, stewed tomatoes, pumpkin, cherries, apples and blueberries. ![]() The more colorful varieties, purple, tri-color and golden are easily grown, but they have less flavor and flavored sages such as pineapple and I think there are melon-flavored sages as well, are interesting, but we’re using common sage here. In winter, I knock the snow off the plant and there it is just waiting to be used in some delectable way! The type of sage you will find in the supermarket is the common sage pictured above, which has the most flavor. I have some in my garden and I am able to use it all year long. Sage (Salvia officinalis) grows extremely well in the Northeastern US. They are woody perennials and grow prolifically. They are relatively simply to prepare and they pair will with many main course proteins.Īll three of these herbs are indigenous to Southern Europe and the Mediterranean. ![]() I’ve given you 3 recipes for side dishes. It just so happens they work very well with citrus, so it seemed logical to go here next. ![]() To that end, we’re going to talk about sage, rosemary and thyme. I’ve decided that it might be a good idea, every now and again, to focus on specific herbs, spices, blends and flavors that compliment each other, and how to use them. We’ve already discussed citrus and how you can use the various types to add flavor.
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