I’ll kick this off.

I use sage in Sage and Onion stuffing for roast chicken – not much use for you vegetarians though.

Use as an ingredient in mixed herbs.

The thing to do on Masterchef it seems is sage leaves crisped in butter or oil and used with pasta (see Gnocchi with burnt sage butter). I reckon it would be yum with mushrooms fried in butter too.

Generally speaking sage goes well with fatty meats (helps with digestion.)

Can be drunk as a tea – good to gargle when you have a sore throat.

I see it as one of my essential herbs to grow.

I’ve always grown sage, and only ever used it very, very sparingly. Like rosemary, it is a very strong taste. But I usually snip a tiny bit into my herb butter when I am making it.

I grew it about 3 years ago, just loved crushing the leaves and sniffing. Like Rosemary and Basil, it’s a bit strongly aromatic…gee I miss my herb garding, need to contain the chookens first…

sorry, replied to the chat thread…

Right, they’ve alowed me back in , yay.
I did type quite a post on using sage but it dissapeared..
Take two..

I use chopped sage in meatloves sausage rolls, kiev garlic butter mix, on foccacia, whole in pasta and veges.
I par boil spuds then lightly crush and drizzle with bugger and chopped sage leaves and roast. Yum

I have done the fried sage thingo and added it to a pasta dish. Its alright.

bluegreen said:

I’ll kick this off.

I use sage in Sage and Onion stuffing for roast chicken – not much use for you vegetarians though.

Use as an ingredient in mixed herbs.

The thing to do on Masterchef it seems is sage leaves crisped in butter or oil and used with pasta (see Gnocchi with burnt sage butter). I reckon it would be yum with mushrooms fried in butter too.

Generally speaking sage goes well with fatty meats (helps with digestion.)

Can be drunk as a tea – good to gargle when you have a sore throat.

I see it as one of my essential herbs to grow.

I’ve seen them use sage leaves between thin sheets of fresh pasta. It certainly looked good but can’t say about the taste.

Happy Potter said:

Right, they’ve alowed me back in , yay.
I did type quite a post on using sage but it dissapeared..
Take two..

I use chopped sage in meatloves sausage rolls, kiev garlic butter mix, on foccacia, whole in pasta and veges.
I par boil spuds then lightly crush and drizzle with bugger and chopped sage leaves and roast. Yum

i grow it because i like the salvias – their colours really – but it goes to waste here
i never use it except as an ineffectual ingredient in soup but
- fried in butter (bugger?LOL) – then burnt butter added to spuds

seem likes an easy ways of using it that i can manage tonight.

Happy Potter said:

and drizzle with bugger

???????

butter I presume :P

bluegreen said:

Happy Potter said:

and drizzle with bugger

???????

butter I presume :P

Haha, yes, butter!

justin said:

Happy Potter said:

Right, they’ve alowed me back in , yay.
I did type quite a post on using sage but it dissapeared..
Take two..

I use chopped sage in meatloves sausage rolls, kiev garlic butter mix, on foccacia, whole in pasta and veges.
I par boil spuds then lightly crush and drizzle with bugger and chopped sage leaves and roast. Yum

i grow it because i like the salvias – their colours really – but it goes to waste here
i never use it except as an ineffectual ingredient in soup but
- fried in butter (bugger?LOL) – then burnt butter added to spuds

seem likes an easy ways of using it that i can manage tonight.

I did it – but – i didn’t do enuff of it.

i used about 12 small leaves of sage that cooked down to a minute amount and had no discernable taste.

so – next time i’ll use 2 handfuls of it.

cyas

I came seeking wisdom and found .. not a lot.

Have you tried it in a lentil loaf?

roughbarked said:

I came seeking wisdom and found .. not a lot.

lol!

roughbarked said:

I came seeking wisdom and found .. not a lot.

Have you tried it in a lentil loaf?

nope – i’ll check for recipes. i did sleep soundly last night, altho’ that might have been the work i did on cutting down the almond tree.

calling a herb sage is interesting – can you eat sage and become wise?

The ancients thought that you could…hence “sagacious” for “Wise”…I have lavender and sage melts and candles, they are by far my favourite room scenters and I don’t know about wise but I think more clearly with that aroma…

Dinetta said:

The ancients thought that you could…hence “sagacious” for “Wise”…I have lavender and sage melts and candles, they are by far my favourite room scenters and I don’t know about wise but I think more clearly with that aroma…

the moderns ( disney at least) think spinach will improve (popeye’s) strength.
i doubt both claims because – eating your way to wisdom seems ludicrously easy – and spinach is in such abundance that we would challenge ants in lifting capacity.

nonetheless herbs were once medicines before we overindulged in them – so we probably don’t pay them enough respect.

justin said:

Dinetta said:

The ancients thought that you could…hence “sagacious” for “Wise”…I have lavender and sage melts and candles, they are by far my favourite room scenters and I don’t know about wise but I think more clearly with that aroma…

the moderns ( disney at least) think spinach will improve (popeye’s) strength.
i doubt both claims because – eating your way to wisdom seems ludicrously easy – and spinach is in such abundance that we would challenge ants in lifting capacity.

nonetheless herbs were once medicines before we overindulged in them – so we probably don’t pay them enough respect.

Sage is used as a gargle for inflammation of mouth and throat. Is also effective in gum prblems.
In the middle ages it was taken as an invigorating agent. Has beneficial effect on the digestive tract, inflammatory processes of the air passages, liver problems and is used to counteract the effect of night sweats of pul;monary disease victims.

Is also used to spice legume dishes as well as fowl, game and fish.

justin said:

the moderns ( disney at least) think spinach will improve (popeye’s) strength.
i doubt both claims because – eating your way to wisdom seems ludicrously easy – and spinach is in such abundance that we would challenge ants in lifting capacity.

It turns out there was a decimal place misplaced in the “original” report about the relationship between spinach and strength…I’m sure boring old Snopes, that’s killed many a fun “argument just for the heck of it” argument, will set us right on this…

justin said:

nonetheless herbs were once medicines before we overindulged in them – so we probably don’t pay them enough respect.

We certainly don’t…and it’s a shame really…

Dinetta said:

justin said:

the moderns ( disney at least) think spinach will improve (popeye’s) strength.
i doubt both claims because – eating your way to wisdom seems ludicrously easy – and spinach is in such abundance that we would challenge ants in lifting capacity.

It turns out there was a decimal place misplaced in the “original” report about the relationship between spinach and strength…I’m sure boring old Snopes, that’s killed many a fun “argument just for the heck of it” argument, will set us right on this…

justin said:

nonetheless herbs were once medicines before we overindulged in them – so we probably don’t pay them enough respect.

We certainly don’t…and it’s a shame really…

I’m learning about them just now and have upped my herb intake and want to grow what ones I can here. I’ve included bananas in my daily diet, but not my favourite taste.

Happy Potter said:

Dinetta said:

justin said:

the moderns ( disney at least) think spinach will improve (popeye’s) strength.
i doubt both claims because – eating your way to wisdom seems ludicrously easy – and spinach is in such abundance that we would challenge ants in lifting capacity.

It turns out there was a decimal place misplaced in the “original” report about the relationship between spinach and strength…I’m sure boring old Snopes, that’s killed many a fun “argument just for the heck of it” argument, will set us right on this…

justin said:

nonetheless herbs were once medicines before we overindulged in them – so we probably don’t pay them enough respect.

We certainly don’t…and it’s a shame really…

I’m learning about them just now and have upped my herb intake and want to grow what ones I can here. I’ve included bananas in my daily diet, but not my favourite taste.

so many plants are ‘herbs’
i have started using fennel, jalapeno peppers and coriander this year.
parsley, dill, oregano, marjoram and thyme have been regulars for years.
we only use rosemary with potato wedges afaik.

Happy Potter said:

Dinetta said:

justin said:

the moderns ( disney at least) think spinach will improve (popeye’s) strength.
i doubt both claims because – eating your way to wisdom seems ludicrously easy – and spinach is in such abundance that we would challenge ants in lifting capacity.

It turns out there was a decimal place misplaced in the “original” report about the relationship between spinach and strength…I’m sure boring old Snopes, that’s killed many a fun “argument just for the heck of it” argument, will set us right on this…

justin said:

nonetheless herbs were once medicines before we overindulged in them – so we probably don’t pay them enough respect.

We certainly don’t…and it’s a shame really…

I’m learning about them just now and have upped my herb intake and want to grow what ones I can here. I’ve included bananas in my daily diet, but not my favourite taste.

as a general rule I think of them as concentrated veges! As they are concentrated in flavour & oils etc. I figure they are concentrated in vitamins and minerals and a little bit goes a long way. having said that I still probably don’t eat as much as I think I should.

so many plants are ‘herbs’
i have started using fennel, jalapeno peppers and coriander this year.
parsley, dill, oregano, marjoram and thyme have been regulars for years.
we only use rosemary with potato wedges afaik.

—————

garlic and ginger as well – mostly fried with onion.
we make tea with lemon verbena and lemon balm.

justin said:

Happy Potter said:

Dinetta said:

We certainly don’t…and it’s a shame really…

I’m learning about them just now and have upped my herb intake and want to grow what ones I can here. I’ve included bananas in my daily diet, but not my favourite taste.

so many plants are ‘herbs’
i have started using fennel, jalapeno peppers and coriander this year.
parsley, dill, oregano, marjoram and thyme have been regulars for years.
we only use rosemary with potato wedges afaik.

Yes there’s the regulars I’ve always used. I’ve increased tumeric garlic and cinnamon and looking up what dishes to add an increased amount in. lol I hope that makes sense.

roughbarked said:

justin said:

Dinetta said:

The ancients thought that you could…hence “sagacious” for “Wise”…I have lavender and sage melts and candles, they are by far my favourite room scenters and I don’t know about wise but I think more clearly with that aroma…

the moderns ( disney at least) think spinach will improve (popeye’s) strength.
i doubt both claims because – eating your way to wisdom seems ludicrously easy – and spinach is in such abundance that we would challenge ants in lifting capacity.

nonetheless herbs were once medicines before we overindulged in them – so we probably don’t pay them enough respect.

Sage is used as a gargle for inflammation of mouth and throat. Is also effective in gum prblems.
In the middle ages it was taken as an invigorating agent. Has beneficial effect on the digestive tract, inflammatory processes of the air passages, liver problems and is used to counteract the effect of night sweats of pul;monary disease victims.

Is also used to spice legume dishes as well as fowl, game and fish.

So I should be introducing my PNGean friends to Sage?

painmaster said:

roughbarked said:

justin said:

the moderns ( disney at least) think spinach will improve (popeye’s) strength.
i doubt both claims because – eating your way to wisdom seems ludicrously easy – and spinach is in such abundance that we would challenge ants in lifting capacity.

nonetheless herbs were once medicines before we overindulged in them – so we probably don’t pay them enough respect.

Sage is used as a gargle for inflammation of mouth and throat. Is also effective in gum prblems.
In the middle ages it was taken as an invigorating agent. Has beneficial effect on the digestive tract, inflammatory processes of the air passages, liver problems and is used to counteract the effect of night sweats of pul;monary disease victims.

Is also used to spice legume dishes as well as fowl, game and fish.

So I should be introducing my PNGean friends to Sage?

No.. It isn’t dry enough in PNG. They would have an alternative, if they knew what to look for.

now that sage is exhausted there is another herb that i have never used properly

tarragon

ant thoughts? – how to use – how and when to grow?

justin said:

now that sage is exhausted there is another herb that i have never used properly

tarragon

ant thoughts? – how to use – how and when to grow?

I have a lifelong grudge against tarragon – based on one single childhood meal. Perhaps one day I will give it another chance – be interested to see what others use it for.

justin said:

now that sage is exhausted there is another herb that i have never used properly

tarragon

ant thoughts? – how to use – how and when to grow?

not one I have used much myself, but…

Just read in this month’s CWA magazine an article on “Fines herbes”, a combination of parsley, chives (onion), chervil and tarragon. “These four herbs, combined, create a taste that is unlike any of the individual herbs, bringing out the sweetness of mildly flavoured cram based recipes, while also adding a savory note. Traditionally fines herbes are used with egg, dairy and seafood dishes and are also delicious with potatoes and rice.” The bit about growing tarragon says, “French type best for flavour which can only be grown by root division. Want leaf growth and strong root system. Likes full sun and needs good drainage. Can be dried.”

bluegreen said:

justin said:

now that sage is exhausted there is another herb that i have never used properly

tarragon

ant thoughts? – how to use – how and when to grow?

not one I have used much myself, but…

Just read in this month’s CWA magazine an article on “Fines herbes”, a combination of parsley, chives (onion), chervil and tarragon. “These four herbs, combined, create a taste that is unlike any of the individual herbs, bringing out the sweetness of mildly flavoured cram based recipes, while also adding a savory note. Traditionally fines herbes are used with egg, dairy and seafood dishes and are also delicious with potatoes and rice.” The bit about growing tarragon says, “French type best for flavour which can only be grown by root division. Want leaf growth and strong root system. Likes full sun and needs good drainage. Can be dried.”

would be good with green beans?

justin said:

now that sage is exhausted there is another herb that i have never used properly

tarragon

ant thoughts? – how to use – how and when to grow?

for me, Tarragon tastes of France, it has a slight minty hit, but if fresh and vibrant. Works well with wine and cream and seafood.

Then there’s pineapple sage … very tasty with a chopped leaf on a slice of fresh tomato.

I think you can make a tea or infusion out of it, too.

AussieDJ said:

Then there’s pineapple sage … very tasty with a chopped leaf on a slice of fresh tomato.

I think you can make a tea or infusion out of it, too.

i’ve heard people speak well of pineapple sage – thanks for the recipes aussiedj.