When it comes to herbs, sage often takes a back seat to more commonly used seasonings like basil, rosemary, and thyme.

If you're a cook but not a gardener ... are well-suited to drying and using as sachets. Grapefruit sage (Salvia gesneriiflora) has leaves that boast the same flavor profile as regular kitchen ...

especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with ...

To cook the ravioli, half-fill a very large saucepan ... Garnish with the fried sage leaves and sprinkle over a little cheese. If you don’t feel very confident forming the ravioli all at once ...

Fill the glass with a few sage leaves and ice cubes. 2. Add gin, honey and lime juice, stir it well. 3. Pour in club soda, stir it again. 4. If necessary, add a bit more honey sage syrup. Garnish with ...

Add garlic and sage and cook until sausage is browned, stirring occasionally. Add tomatoes, stir and reduce the heat to medium-low. Cook until sauce is thick and glossy, 10 to 15 minutes.

In this interesting recipe, quinoa is sauteed with lot of veggies and herbs, served & garnished with sage leaves and rosemary. In a pot, bring salt water or vegetable stock to boil, add the quinoa and ...

To help you do so correctly, we spoke to gardening experts who explain how to harvest sage leaves and stems as well as how to dry and store them. The best time to harvest sage is in late spring or ...