Cooking with herbs is a wonderful way to add flavor to food and it’s even better when that flavor benefits our health.
If you already have a garden and sage isn’t present make sure you change that. It grows close to the ground and offers a beautiful foliage against other plant varieties.
My first planting was in the spring and it didn’t do that great and since it’s a perennial growing best in zones 5 -8 I decided to try again in the fall.
My plant is still rather young and it’s had a pretty good, slow bump in new growth. It will be that second season after it’s been established it will really take off.
Sage thrives in well-drained, sandy, loamy soil, preferring a pH between 6.0 and 7.0.
To my surprise you want to resist over-fertilize; this is why I think my plant tasted better in the fall because my beds are tiring out at this point and not scheduled to be fertilized again until winter.
Slow growing sage will have better flavor and make sure to plant in medium to full sun.
Healthiest Food That Benefits You
Sage is often been referred to as one of the healthiest foods for a diet. Are you wondering what makes it so amazing? Well check out this list of benefits it may surprise you.
- Ability to improve the brain
- Lowers body inflammation
- Prevent chronic Diseases
- Boost that immune system
- Good for digestion and bone strength
- Can also prevent onset of diabetes
I’m sure there are other amazing benefits I’ve missed but that by itself is reason enough to add sage, all herbs off great health benefits and I’ve made them the focus of my garden.
The best way to receive these perks is to spice up your food with the flavor of sage that you grew in your garden.
Food with less travel time is always going to offer the best nutrition value when served from garden to table.
For ideas on getting started gardening check out my book Startle Garden Now.
It’s set up like a workbook to help you begin a new garden with successful results. We start with choosing the right location and everything in between including harvesting.
If herbs are in your inventory this is a great place to help you move forward.
Cooking with Sage
I cook with fresh herbs all the time, in fact I rarely purchase sauce of any kind unless it’s BBQ or teriyaki. Every meal I prepare has herbs added from breakfast to dinner; I use them fresh and dried.
When my husband and I were first married he wanted to know what that green stuff was in our food. I responded, “Fresh herbs get use to it!” I really was that blunt and over time he just started guessing which one I was using.
Since then I found poultry and salmon are a nice complement to sage; I also use it with quail and a little garlic. Make sure when you prep homemade tomato sauce that you also include sage in conjunction with other favorites like:
Sage makes a wonderful addition to the garden and adds value to our health.
The flavor of better tasting food could just be a step away from the outdoors.
However this is also one of those herbs that can be incorporated indoors with the right amount of sunlight.
Smiles and Sunshine, Carole West