Sage
Sage is an herb that comes from a perennial, evergreen shrub with a long history of medicinal and culinary uses. From the mint family, common sage has woody stems, and velvety greyish-green leaves. Savory and peppery, this herb originated in the Mediterranean and Balkan regions. Sage is known for its naturally antiseptic, preserving, and bacteria-killing qualities in meat. Its leaves, when steeped in hot water to make a tea, have also been said to ease depression. Storage Tips Storing Fresh Sage: Sage can be wrapped in a paper towel and stored inside a loosely closed ziplock bag, where it will remain fresh for several days. Do not wash it before storing. The added moisture will cause it to spoil more rapidly. Drying Sage: After washing and drying your sage completely, tie several woody stems of sage leaves together into a bundle using string or a rubber band. (Keep the bundles relatively small and they will dry faster.) Hang them in a cabinet, closet, or other relatively warm, dark, dry place for approximately two weeks. An easy hanging trick is to open up a jumbo paper clip into an "S" shape, hook one side through the rubber band, and use the other to hang. If you are in a more humid area, cut slits in the sides of a brown paper bag. Place the entire cluster of stems inside a brown paper bag, leaves first, and secure the bag around the stems with a rubber band. Proceed to hang the bundle as described above for 2 weeks or until the sage is completely dried. The paper bag will prevent the leaves from becoming moldy as a result of excess moisture in the air, so that they dry well. Once dried, remove the sage leaves off the stems. Discard the stems and collect the leaves into a pile. Rub them together between your fingers and hands until they begin to break down. They will not crumble like other, more delicate dried herbs, but will, instead, eventually turn into a pillowy mass that loosely holds together. Store this in an airtight, glass container in a dark area of your kitchen, such as inside a cabinet. Quick Prep TipsSage has a savory and slightly peppery flavor that wonderfully compliments fatty meats, dairy, and roasted winter vegetables. It can be used fresh with no more than a rinse or dried and used throughout the year. Further Prep Tips Sage Preparation: Sage loves fats. It pairs incredibly with pork chops, sausage, poultry, and dairy, just to name a few categories, and it can be used fresh as a seasoning in your cooked meals or dried for later use. To clean sage, rinse gently under running water. Separate the leaves from the stem and pat them dry with a towel. They can then be tossed whole into recipes or chopped, based on preference. Fresh sage actually has a milder flavor than dried sage. If you're cooking with it, add it to the pan right towards the end, rather than early on, so it doesn't get lost in the rest of the ingredients. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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