Harvest to Table

Sage is perennial herb that can be grown from seeds or cuttings. Sow sage seed in the garden in late spring or start seed indoors as early as 6 to 8 weeks before the average last frost date in spring for transplanting out after the last frost. Sage can be started from cuttings taken from [...]

Add a sprig of fresh sage to roast beef or vegetables to add a lemony, camphor like flavor. Sage can come on strong and even sharp but you will still find it pleasant. Heated sage becomes more assertive. It is a good match for rich and fatty meats such as goose and pork and sausages. [...]