FRESH CUT HERBS
FROM OUR BEDS TO YOUR BOWLS
Sage
Soft and scented there is so much more to sage than sage and onion stuffing. It has been used for medicinal purposes for thousands of years and particularly to aid memory. There are nearly 3,000 different species of sage, or salvia, but we will focus on purple and green sage and occasionally chia, which is also a salvia.
For breakfast: you can add sage to pork sausages along with some apple sauce to sweeten things up a bit.
For all the family: I don’t know how we would have got through the toddler years without “butter and sage”. Melt some butter in a pan, add your sage, and then toss in cooked fresh filled pasta or gnocchi to fry. Go sparingly with sage until everyone gets used to it as it can be a strong flavour, particularly early in the year.
For a big night in: Sage Martinis can bring some going out atmosphere. Lightly muddle 3 sage leaves in the bottom of a shaker. Add a shot of vodka, a shot of dry vermouth and a shot of apple juice. Shake over ice and serve with a sage leaf.