SAGE

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 DAYS

MATURES IN

MATURES
IN

80-90 DAYS

TASTE IT FOR

TASTE IT
FOR

4-12 WEEKS

CARE & HARVEST

Sage is a slow-grower but easy to maintain herb. It tends to grow long. Do not hesitate to trim to force it to grow more like a bush.

After crops reach maturity, cut top of stems so they are 4-6 inches tall. While the plant is young, prune lightly to allow the plant to develop fully.

Throughout the life of the plant remove any leaves which are discolored or dying.

Cut an entire stem if desired, or pinch a leaf at a time. For small amounts harvest leaves at the tips with scissors. Full stems can be harvested and hung to dry for at least two weeks and can then be stored in an airtight container.

QUICK FACTS

Sage is native to the Mediterranean. Ancient Rome considered sage to gave powerful healing properties and used it as a medicine more so than a food. 

Sage can be used for its health and beauty benefits. It can be used externally on hair to improve texture and steeped sage can be used as facial toner and used to treat fungal nail infection.

There are many health benefits associated with using sage. 

  • High level of vitamin K, that supports healthy bones and blood
  • High in antioxidants, that fight damaging free radicals
  • Has been shown to reduce blood sugar level

Sage can used as a naturally preservative for meat and also makes a great rub for meats. It’s a good seasoning for roasted vegetables, especially root vegetables. It can also be used as a garnish for soups or sauces and infused in tea.

ORIGIN // Sage is native to the Mediterranean. Ancient Rome considered sage to gave powerful healing properties and used it as a medicine more so than a food. 

QUALITIES // Sage can be used for its health and beauty benefits. It can be used externally on hair to improve texture and steeped sage can be used as facial toner and used to treat fungal nail infection.

There are many health benefits associated with using sage. 

  • High level of vitamin K, that supports healthy bones and blood
  • High in antioxidants, that fight damaging free radicals
  • Has been shown to reduce blood sugar level

USE // Sage can used as a naturally preservative for meat and also makes a great rub for meats. It’s a good seasoning for roasted vegetables, especially root vegetables. It can also be used as a garnish for soups or sauces and infused in tea.

HARVEST TO PLATE RECIPE

Grilled fontina, mushroom, and sage sandwiches

Photo / Recipe Source: Food and Wine

INGREDIENTS

  • 3 tablespoons butter, 2 melted
  • 1/2 pound mushrooms, cut into thin slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • 4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage
  • 8 slices from a large round loaf of country-style bread, or other bread
  • 1/2 pound fontina, grated (about 2 cups)

INSTRUCTIONS

  • In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
  • Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
  • Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
GARDYN
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