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Sage

Sage has been grown for centuries in the Old World for its food and healing properties, and was often described in old herbals for the many miraculous properties attributed to it. As a kitchen herb, sage has a slight peppery flavor. In British cooking, it is used for flavoring fatty meats, Sage Derby cheese, poultry or pork stuffing, Lincolnshire sausage, and in sauces. Sage is also used in Italian cooking, in the Balkans, and the Middle East.

Harvest Season

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

Want to learn more? Look up Sage on Wikipedia.

STORE: In a jar on your counter. Fill a jar with cool water, stick sprigs into it, and keep out of direct sunlight. Pick off leaves that will be submerged in water. When stored this way, your herbs should keep fresh for weeks.