The Spice of Life.....Sage

I thought I would start a new feature on the blog.  I will research and share my findings on various spices.  Most cooks use these spices everyday but do not really know where they come from or what they should be used for in cooking.

I am hoping this new feature will demystify spices and there uses.

Sage

Sage sets the stage for some good cooking and eating.  Its pleasantly pungent, lemony flavor enhances many foods, including sausage, soups, breads, sauces, and poultry stuffing.

Sage is a hardy perennial in the mint family.  It has square, down-covered stems and grayish-green leaves with a pebbled, velvety texture.

The leaves can be used either fresh or dried.  The dried leaves are slightly less lemony in flavor.  Dried sage comes in crumbled leaves or crushed ground (rubbed sage).

Sage makes a great garden plant and is easy to grown and dry.  Put this herb to good used in your kitchen by trying many different recipes calling for this flavorful leaf.